These savory quinoa muffins combine cooked quinoa, shredded cheese, chopped spinach, and cherry tomatoes in an egg-and-flour batter. Quinoa adds texture, while the cheese gives the muffins their savory flavor. Bake them in a standard muffin pan for individual portions suited to snacks or an appetizer plate.
Start with cooled, cooked quinoa and dry the washed spinach before chopping. Stir the batter gently, then fold in the filling ingredients without overmixing. After baking, let the muffins rest in the pan for five minutes before removing them. The recipe makes 12 muffins.
Start with the Vegetable Cooking Guide:
https://www.letsveg.com/vegetable-cooking-guide
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Quinoa Muffins with Cheese, Spinach, and Tomato
Savory quinoa muffins with cheese, spinach, and cherry tomatoes. Made with cooked quinoa and baked in a muffin pan for 12 individual portions.
Ingredients
Equipment
Muffin Baking Pan
Mixing bowl
Cooking Instructions
- Preheat oven to 375°F (190°C).
- Lightly grease or line a 12-cup muffin tin.
- In a large bowl, combine flour, baking powder, salt, and black pepper.
- In another bowl, whisk together eggs, milk, and olive oil.
- Stir the wet ingredients into the dry ingredients just until combined. Gently fold in the cooled quinoa, cheese, spinach, and diced tomatoes.
- 12 standard muffin cups and divide the batter evenly between them
- Bake for 20-25 minutes until golden and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes.
- Garnish with fresh parsley if desired and serve warm.
Nutrition
Notes
• Measure the quinoa after cooking and use it cooled. The stated recipe time does not include cooking and cooling quinoa.
• Dry the washed spinach before chopping, and drain excess juice from the diced tomatoes.
• Stir only until the flour is incorporated, then fold in the remaining ingredients gently.
• Use a standard 12-cup muffin pan. Different cup sizes change the yield and baking time.
• Let the muffins rest in the pan for 5 minutes before removing them. Check a muffin near the center of the pan for doneness.
• Refrigerate leftovers promptly in a covered container and use within 3 days. Reheat before serving.