Egg, Quinoa Flake, Feta, Roasted Red Pepper & Corn Savoury Muffins
Makes 12 muffins
Ingredients
- 8 oz self-raising flour
- 33/4 oz quinoa flakes
- 7 oz frozen corn kernels, thawed
- 41/4 oz drained roasted red pepper diced
- 23/4 oz feta cheese, crumbled
- 2 Tbsps snipped chives
- 9 fl oz milk
- 1 egg
- 21/2 fl oz olive oil
Instructions
- Preheat the oven to 350F. Line a 12-hole muffin pan with paper cases.
- In a large mixing bowl, add self-raising flour and quinoa flakes. Stir with a fork until well combined.
- Add corn kernels, diced roasted peppers, crumbled feta cheese and chives to the flour mixture. Stir again with a fork until well combined.
- In a glass jug, add milk, olive oil and egg. Use the fork whisk until well mixed.
- Pour the wet mixture into the mixing bowl. Mix all the ingredients with a fork until just mixed.
- Use a soup spoon to transfer the muffin batter into the individual cases.
- 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.
- Serve warm or at room temperature. Refridgerate or freeeze leftovers.
Notes
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.