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.
- Fold in the cooked quinoa, cheese, spinach, and diced tomatoes.
- Divide the batter evenly among the muffin cups.
- 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
• Use cooled, cooked quinoa for the best texture
• Avoid overmixing the batter to keep the muffins tender
• Store leftovers in the refrigerator for up to 3 days and reheat before serving
• Avoid overmixing the batter to keep the muffins tender
• Store leftovers in the refrigerator for up to 3 days and reheat before serving