[vc_row equal_height=”yes”][vc_column width=”1/2″][vc_single_image image=”2911″ img_size=”large”][/vc_column][vc_column width=”1/2″][vc_column_text css=”.vc_custom_1683649629639{margin-top: 0px !important;margin-bottom: 0px !important;border-top-width: 0px !important;border-right-width: 0px !important;border-bottom-width: 0px !important;border-left-width: 0px !important;padding-top: 0px !important;padding-right: 0px !important;padding-bottom: 0px !important;padding-left: 0px !important;}”]These vegetable filled muffins make a great grab and go breakfast or light lunch served with a green salad and mayo. They are packed with protein from the eggs and quinoa and can easily be adapted to use up vegetables you have available.[/vc_column_text][vc_message css=”.vc_custom_1683650497038{margin-top: 0px !important;margin-bottom: 0px !important;border-top-width: 0px !important;border-bottom-width: 0px !important;padding-bottom: 0px !important;}”]Makes: 14
NOTES: Quinoa flakes can be substituted for fine porridge oats. Leftovers can be stored in an airtight container in the fridge and enjoyed within 3-4 days.
ALLERGENS: Eggs, Nuts (almonds in milk)[/vc_message][/vc_column][vc_column][vc_row_inner][vc_column_inner width=”1/2″][vc_separator][/vc_column_inner][vc_column_inner width=”1/2″][vc_separator][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_column_text]
Ingredients
olive oil for greasing 100g frozen chopped kale 100g quinoa flakes 6 tbsp nutritional yeast (or grated parmesan) 1 tsp baking powder 2 tsp dried oregano 1 tsp smoked paprika ½ tsp garlic powder ½ tsp salt ¼ tsp black pepper Small sweet potato (approx. 100g), peeled & grated 10g fresh parsley, finely chopped 10g fresh chives, finely sliced 10 eggs 200ml unsweetened almond milk[/vc_column_text][/vc_column][vc_column width=”1/2″][vc_column_text]Method
- Preheat the oven to 180°C fan and grease a silicon muffin tray.
- Place the frozen kale in a sieve over the sink and pore over boiling water from the kettle. Remove any large storks and leave to drain and cool.
- Combine quinoa flakes, nutritional yeast or parmesan, baking powder, oregano, paprika, garlic powder, salt and pepper in a large bowl.
- Add grated sweet potato, sundried tomato, parsley, chives and drained kale the stir to distribute evenly.
- Lightly whisk the eggs and milk in a bowl add to dry ingredients and stir until well combined.
- Ladle the mixture into the prepared muffin trays and bake for 20 minutes.
- Remove from the muffin tray and leave to cool on a wire rack.
