I made these little beauties today for Sunday brunch, everyone was home and hungry. The weather was stormy (you already know this if you live in England) and I must say the treats vanished in a second....
In an ideal world you would have a few left over so you can pack them for lunch the next day, as they are even more yummy eaten cold. However, in my world, I have to bake a second batch for tomorrow's packed lunches or mid afternoon snack. I should say that you can use any cooked grain, any cooked vegetables or cheese of your choice!
You can be adventures and add some chopped spring onion or even sun dried tomatoes..... It's entirely up to you ...
Mine are quite simple but still very tasty with a hint of garlic and dried oregano...❤
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I use those baking cups
Ingredients:
for 6 large muffins
2 eggs
80 gr freshly grated parmesan cheese
1 small head of cooked broccoli florets
90 gr dry quinoa, I used white, red and black
1/4 tsp garlic powder
a pinch of oregano
Rinse the quinoa under a cold water, then place it in a medium size of cooking pot . Add about 300 ml water and cook it for a 20 minutes.
Five minutes before the time is up, add the broccoli.
Drain off any excess water.Whisk the eggs, add the cheese and the rest of the ingredients as well as the cooled mixture of broccoli and quinoa.
Using a spoon or a scoop fill the baking cups if you are using it or you can use any muffin tin , just make sure in non stick one.
Bake for 25 minutes on 190 C .
Thanks for reading! I would appreciate any comments or suggestions from you. |
