Gluten-free quinoa and vegetable muffins

Gluten-free quinoa and vegetable muffins with egg, spinach, pepper and cheese: a savoury snack made from simple ingredients, ideal for making ahead and taking with you.

At a glance

• Serves 6
• Prep time: 15 min
• Cooking time: 20 min
• Total time: 35 min
• Calories: 260 kcal per serving
• Protein: 10 g
• Fat: 13 g
• Carbs: 25 g

Ingredients

• 150g cooked quinoa
• 3 organic eggs
• 1 handful of spinach
• 50g grated cheese
• 1 red pepper
• 1 pinch of sea salt
• 1 pinch of pepper

Method

You’ll need: oven · muffin tin · chopping board · knife · mixing bowl · grater

1. Preheat the oven to 180 °C (160 °C fan) and lightly grease the muffin tin with olive oil or ghee.
2. Chop the pepper into small pieces and roughly chop the spinach so both spread evenly through the mixture.
3. Whisk the eggs in a bowl with the sea salt and pepper and stir in the grated cheese.
4. Add the cooked quinoa, red pepper and spinach and mix until evenly combined.
5. Divide the mixture between the muffin cases and bake the muffins at 180 °C for 18–20 min, until set and lightly golden on top.
6. Leave the quinoa and vegetable muffins to cool briefly and serve them warm, or later cold as a snack.

Good to know

These muffins are uncomplicated, savoury and good for everyday. I especially like them when I need something warm that's easy to make ahead.

Swaps

Cheese → feta (more protein, often a stronger flavour). Pepper → courgette (milder, with more water and fewer calories). Spinach → kale (more fibre, stronger flavour). Quinoa → buckwheat (gluten-free and also provides fibre).

Allergens

Contains egg and milk. Usually suitable for children if the muffins are baked soft and cooled enough; in pregnancy, eat them well baked and choose pasteurised cheese.