I’ve been experimenting a lot with Quinoa recently – in the past few weeks I’ve shared recipes for Coconut Chicken with Quinoa and Vegetables and Quinoa Porridge. My latest experiment involved cooking the hearty grain and mixing them into Quinoa, Corn and Oat Muffins.
Quinoa, Corn and Oat Muffins are Gluten Free and Dairy Free, which makes them perfect for those who suffer from food allergies. They can also be the star of a wholesome meatless meal, like this Muffin Tin Meal I prepared for the kids. I served the Muffins along with roasted carrots and pumpkin and mandarin segments.
The taste of Quinoa definitely dominates these muffins, and works really well with the corn and oats – flavor combinations I’d like to explore in further cooking adventures. When you prepare these muffins, you’ll find that the batter is pretty moist, don’t be alarmed, the muffins set perfectly when cooked and remain moist and delicious.
Quinoa, Corn and Oat Muffins
3/4 Cup Quinoa
1 Cup Water
3 Eggs
1/4 Cup Brown Sugar
1 Cup Corn Kernels
2/3 Cup Rolled Oats
1/2 teaspoon Salt
1. Preheat the oven to 180°C and line a 12 cup muffin tin with muffin liners.
2. Rinse and drain the quinoa thoroughly. Place the quinoa and water in a small saucepan over medium heat on the stove top.
3. Bring the quinoa up to the boil, reduce the heat and simmer for 10 minutes or until the quinoa is cooked.
4. In a large bowl, whisk the eggs until foamy and then whisk in the brown sugar.
5. Mix the Quinoa into the whisked eggs and then stir through the corn kernels, oats and salt. Stir until all the ingredients are well combined.
6. Distribute the muffin mixture between the prepared muffin liners and place in the oven for 25 minutes or until golden and firm.
Makes 12
