Quinoa Muffins

• 份量: 12 servings
• 活動時間: 10 minutes
• 總時間: 30 minutes

食材

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)

步驟

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.

營養

• 每份大小: 1 muffin
• 卡路里: 198.9 kcal
• 總脂肪: 11.5 g
• 飽和脂肪: 2 g
• 不飽和脂肪: 8.9 g
• 膽固醇: 3.1 mg
• 鈉: 225.8 mg
• 總碳水化合物: 19.4 g
• 膳食纖維: 1.3 g
• 總糖: 0.3 g
• 蛋白質: 4.6 g