Quinoa and Spinach Muffins

Looking for a quick snack? A delicious muffin can go a long way – and can even be frozen and thawed out at a later stage if you bake more than you are able to eat in a week.






  ½ cup Lifestyle Food White Quinoa cooked   ¼ cup Danish Feta
  ½ small onion   3 tbsp milk
  1 clove garlic   Basil Pesto
  2 handfuls of chopped spinach   Lifestyle Food Pumpkin Seeds
  1 small handful of basil    
  4 eggs    
  ¼ cup flour    

  1. Heat the oven to 180C and grease and line a large 6 hole muffin tin.
  2. Finely dice the onion and garlic and shred the spinach.
  3. In a large bowl beat the eggs together then add in all the rest of the ingredients. Combine well.
  4. Divide the mixture between the muffin holes and bake in the oven for 25 minutes or until cooked through.
  5. In the meantime, place the feta and milk in a bowl and mix with a spoon. If you are making a large batch you can use a food processor.
  6. Spoon onto the cooled muffins and top with basil pesto and pumpkin seeds.

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