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Tasty Quinoa Muffins

Quinoa muffinsThis recipe ticks all the right boxes. Tasty, nutritious and easy to make – perfect with a salad, baked potatoes or in your lunch box.


  • 1 1/2 cups water
  • 1/2 cup white quinoa
  • 1/2 small cauliflower (300g) – cut into pieces
  • 1 large carrot – grated (3/4 cup)
  • 1 large apple – grated (1/2 cup)
  • 1/2 large zucchini – grated (1/2 cup)
  • 1/4 cup fresh chives – finely chopped
  • salt and pepper to taste
  • 4 eggs
  • 1/4 cup sunflower oil
  • 1/2 cup parmesan cheese (optional)


  1. Preheat oven to 180°C and prepare a 12 hole muffin tray with muffin cases.
  2. Rinse quinoa thoroughly. Combine water, quinoa and cauliflower in a medium saucepan and bring to the boil. Cover and reduce heat to low for 15 minutes.
  3. Drain any excess water from cauliflower mixture, then mash with a potato masher. Set aside to cool slightly.
  4. Place grated carrot, apple, zucchini, chives, salt and pepper into a large bowl.
  5. Add the cauliflower mixture into the bowl and mix thoroughly using a fork.
  6. In a small bowl place eggs and oil and beat with hand whisk. Add to the vegie mixture and stir until well combined.
  7. Place spoonfuls of the mixture into the muffin cases.
  8. Bake in preheated oven for 20 – 30 minutes or until skewer inserted comes out clean.

Enjoy. Bon Appétit!

The original recipe was sourced from Collette White’s ‘Cut out the crap for kids’

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