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Quinoa Muffins
12 servings
분량10 minutes
활동 시간30 minutes
총 시간재료
2 cups Self-Rising Flour (note 1)
1/2 cup Light Olive Oil (note 2)
1 cup Almond Milk (note 3)
1 cup Cooked Quinoa (note 4) cooled)
1 cup Baby Spinach (finely chopped (note 5)
1/3 cup Roasted Red Bell Peppers (finely chopped (note 6)
1/4 cup Green Olives (sliced (note 7)
1/2 teaspoon Salt
1 teaspoon Onion Powder
1/4 teaspoon Garlic Powder
1/3 cup Dairy-Free Cheese (note 8)
방향
Preheat the oven to 350 °F (180 °C). Line a 12-hole muffin pan with muffin paper cases. Lightly oil the paper cases with oil spray. Set aside.
In a mixing bowl, add cooked and cooled quinoa, olive oil, almond milk, chopped spinach, roasted red bell pepper, and sliced olives. Stir to combine.
Add self-rising flour, salt, onion powder, and garlic powder. Stir with a rubber spatula until a thick muffin batter forms.
At this stage, feel free to stir in cheese if used.
Divide the batter evenly into the 12 muffin holes.
Bake the muffins on the center rack of your oven for 22-25 minutes at 350 °F (180 °C) until a toothpick inserted in the center comes out clean.
Let the muffins cool down completely on a cooling rack.
영양 정보
1회 제공량
1 muffin
칼로리
198.9 kcal
지방 전체
11.5 g
포화 지방
2 g
불포화 지방
8.9 g
트랜스 지방
-
콜레스테롤
3.1 mg
나트륨
225.8 mg
탄수화물 전체
19.4 g
식이섬유
1.3 g
총 당류
0.3 g
단백질
4.6 g
12 servings
분량10 minutes
활동 시간30 minutes
총 시간