Eggstra Special Savory Egg Quinoa Muffins

Eggstra Special Savory Egg Quinoa Muffins

Egg, Quinoa Flake, Feta, Roasted Red Pepper & Corn Savoury Muffins
Makes 12 muffins


  • 8 oz self-raising flour
  • 3¾ oz quinoa flakes
  • 7 oz frozen corn kernels, thawed
  • 4¼ oz drained roasted red pepper diced
  • 2¾ oz feta cheese, crumbled
  • 2 Tbsps snipped chives
  • 9 fl oz milk
  • 1 egg
  • 2½ fl oz olive oil


  1. Preheat the oven to 350F. Line a 12-hole muffin pan with paper cases.
  2. In a large mixing bowl, add self-raising flour and quinoa flakes. Stir with a fork until well combined.
  3. Add corn kernels, diced roasted peppers, crumbled feta cheese and chives to the flour mixture. Stir again with a fork until well combined.
  4. In a glass jug, add milk, olive oil and egg. Use the fork whisk until well mixed.
  5. Pour the wet mixture into the mixing bowl. Mix all the ingredients with a fork until just mixed.
  6. Use a soup spoon to transfer the muffin batter into the individual cases.
  7. Bake in the preheated oven for 20 minutes or until a cake tester comes out clean. Set aside for 5 minutes to cool and then transfer to a wire rack.
  8. Serve warm or at room temperature.  Refridgerate  or freeeze leftovers.


Adapted from Chrissy Freer's Supergrains cookbook. As per the author, these muffins can be frozen for up to 1 month, wrapped well in plastic wrap. Thaw at room temperature.