1 cup finely chopped veggies of choice (recommended: carrots, green peas and sweet corn)
1/3 cup fresh parsley
1 + 2/3 cups cooked quinoa (~½ cup uncooked)
1 cup gluten-free 1-to-1 flour
1/4 tsp baking soda
1 tsp baking powder
Pinch ground cinnamon
1/2 tsp salt (or to taste)
1/2 tsp garlic powder
1/2 tsp ground cumin
1/8 tsp cayenne powder (or to taste)
When selecting what vegetables to add to your muffins, use your judgement for cooking the vegetables. For example: carrots don’t need to be cooked and can be added raw. However, for green peas and sweetcorn, lightly boil them, drain the water and then add them to the batter.
Ensure quinoa is at room temperature or cold when adding it to the batter.
Preheat oven to 350º F and line a muffin/cupcake tray with muffin liners.
In a large bowl combine flaxseed meal and plant-milk and set aside for 5 minutes, stirring every 2 minutes. Mix in olive oil, Tamari and lemon juice.
Add veggies, parsley and cooked quinoa.
Next, mix in all remaining ingredients until well combined.
Scoop batter into the prepared muffin liners, filling three-fourths of each liner. Bake on the middle rack for 28-30 minutes, or until the muffins pass the toothpick test. Allow muffins to cool completely before serving.
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