Quinoa Muffins

• servings: 12 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

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)

Directions

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.

Nutrition

• Serving Size: 1 muffin
• Calories: 198.9 kcal
• Total Fat: 11.5 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8.9 g
• Cholesterol: 3.1 mg
• Sodium: 225.8 mg
• Total Carbohydrate: 19.4 g
• Dietary Fiber: 1.3 g
• Total Sugars: 0.3 g
• Protein: 4.6 g