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.