Quinoa & apricot muffins
Ingredients
- Step 1 50g quinoa
- Step 2 100g finely chopped dried apricot
- Step 3 250g tub quark
- Step 4 3 large eggs
- Step 5 1 tsp vanilla extract
- Step 6 2 tbsp rapeseed oil
- Step 7 2 small grated apples (no need to peel)
- Step 8 zest and juice 1 small orange
- Step 9 50g pumpkin seed , plus a bit extra
- Step 10 50g wholemeal plain flour
- Step 11 50g ground almond
- Step 12 2 tbsp chia seeds
- Step 13 25g wheatgerm
- Step 14 1 ½ tsp baking powder
Calories: 164
Carbohydrate: 13 g
Protein: 9 g
Fat: 8 g
Cook time: 30 minutes
Prep time: 10 minutes
Total time: 40 minutes
Servings: 12
TAGS
Breakfast
Snack
10-30 minute
200 kcal or less
Breakfast muffin
For a crowd
Healthy bake
Healthy muffin
Heart Healthy
Lunch
Lunchbox
Sara Buenfeld
Directions
- Step 1 Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with paper cases. Tip the quinoa and apricots into a small pan with 300ml water, bring to the boil, then turn the heat right down, cover and simmer for 20 mins until the water has been absorbed and the quinoa is cooked. Check frequently that it doesn't boil dry.
- Step 2 Meanwhile, beat the quark with the eggs, extract, oil, apples, and orange zest and juice. Stir in the cooled quinoa mixture, then fold in the pumpkin seeds, flour, ground almonds, chia seeds, wheatgerm and baking powder. Spoon into the muffin cases, scatter with a few pumpkin seeds and bake for 20 mins.