Carrot, Cumin & Quinoa Muffins

Carrot, cumin & quinoa muffins are a substantial high protein snack that are almost a meal in themselves.  If you are in the mood for baking or want a slightly spiced snack, these press all the right buttons and are simple to prepare.  Quinoa is a complete protein, which means that it contains all the essential amino acids that the body needs for growth and repair. Swiss chard (one of my favourite vegies)  is a nutritional powerhouse – a source of Vitamin K, A & C as well as magnesium, potassium, iron and dietary fibre. This recipe provides fibre, antioxidants and restorative minerals, while the eggs add additional protein to keep you satisfied.  You can freeze the muffins and then include them for weekday lunch box snacks too.  Yum!

Ingredients:

  • 1 medium carrot, peeled and grated
  • 2 teaspoons of organic ground cumin
  • 2 cups of thinly cut swiss chard or kale leaves
  • 1 cup of cooked white quinoa
  • 3 free range eggs
  • ½ cup of almond milk
  • ¼ cup of cashew nut cheese (or ricotta if you prefer)
  • 1 cup of wholemeal spelt flour (preferably organic)
  • 2 teaspoons of aluminium free baking powder
  • ½ teaspoon of Himalayan salt
  • ¼ cup of avocado or Macadamia nut oil
  • 1/3 cup of marinated goats feta (or other feta of choice), cut into 2 cm squares
  • 2 teaspoons of zaatar (a delicious eastern mediterranean spice mix which can be found in most delis or green grocer shops).
  • Optional:  Add 1 teaspoon of chilli flakes to the mixture.

 

Method:

Preheat oven to 180 deg C.

Grease and line a 6 or 8 cup medium muffin tin.

Blanch the kale or swiss chard, and then pat dry.

Place carrot, cumin, swiss chard (kale), quinoa, flour, baking powder, salt, eggs, cashew cheese, milk (and chilli if using) and oil in a large bowl and mix till just combined.

Half fill each muffin cup with mixture.

Place a piece of feta cheese in the centre of each one.

Divide the rest of the mixture between the muffin cups.

Sprinkle tops of muffins with zaatar.

Cook for approximately 25-30 minutes, until cooked.

Test with a skewer.

Allow to cool slightly before eating.

 

Makes 6-8

These muffins will keep in an airtight container for approximately 3 days, no longer.