Herby Turmeric Quinoa Muffins
These bad boys are pretty much the perfect lil snack, grab and go brekky or addition alongside a salad for lunch.
This recipe is super easy and can be easily made with leftovers to save even more time! When cooking the quinoa for lunch and dinner, make extra to use for the muffins. Just the same with the sweet potato if roasting or steaming, but this can be easily substituted with butternut squash.
This recipe is super high in protein from the gram flour and quinoa, sure to keep you full. The gram flour is made from only chickpeas so is a great alternative to normal flour and is gluten free too! Its easily found in large supermarkets, usually in the world food isle with Indian ingredients. Don’t be put off by this if you’ve maybe no heard of it as its cheap and not hard to find!
Turmeric, as I’m sure many of you know, has a whole multitude of health benefits such as anti-inflammatory properties and increases the antioxidant capacity of the body, protecting the body from free radicals. Because of its plethora of health benefits I therefore try to add it in to my food where ever possible since its got such a mild taste, but be sure to also add pepper alongside since this enhances its absorption and effects in the body.
At only 110 calories per muffin you canney go wrong!
Makes 10
Ingredients:
* ¼ cup Quinoa
* 1 medium Sweet Potato, mashed
* 2 tbsp ground Flaxseed
* I medium onion, diced
* 2-3 cloves garlic
* 1 tsp dried thyme
* 2 tsp soy sauce
* 1 cup gram (chickpea) flour
* ½ cup buckwheat/whole wheat flour
* ½-1 tsp turmeric
* 1 tbsp baking powder
* ¼ tsp baking soda
* ¾ cup water
* 3 tsp apple cider vinegar
Method:
1. Preheat the oven to 180 degrees
2. Cook the quinoa as per packet instructions in salted water – usually 1:2 quinoa to water
3. Combine the flaxseed with 6 tbsp water and set aside (around 10 mins) to become a gel like consistency
4. Add the onion to a flying pan with a small amount of oil over a medium heat. Cook for a few minutes and then add the garlic and thyme and 1 tsp of soy sauce, then continue cooking for a few more minutes until golden and fragrant
5. Combine all the dry ingredients in a bowl and stir to mix through, season with salt and pepper
6. Add the wet ingredients – but only add the onion and quinoa once the mixture is in a batter
7. Line a muffin tray with cases or oil and flour the tray and spoon the batter into each
8. Bake for 45-50 minutes, until a skewer comes out clean and the muffins are golden on top