Cheesy Corn & Quinoa Muffins

PREP 15 MIN COOK  40 MIN

 Eat now or freeze for later. A savoury snack for home or a lunch box winner. These cheesy morsels are delish!

INGREDIENTS based on 14 servings

1⁄2 cup (90g) mixed quinoa (or other colour) rinsed

1 cup (250ml) water 

1⁄4 tsp salt 

1 cup (200g) polenta 

1⁄4 cup (30g) cornflour 

1 tsp baking powder 

1 tsp salt 

1 tsp bi-carb soda 

3⁄4 cup (90g) frozen corn kernels 

1⁄2 red capsicum finely chopped

1 1⁄2 cups (180g) cheddar (tasty) cheese grated

1⁄2 bunch of fresh coriander (80g bunch) finely chopped

3⁄4 cup (190ml) milk, reduced fat (or dairy-free alternative) 

1⁄4 cup (60ml) olive oil 

2 large eggs 

METHOD

Preheat oven to 160°C and line muffin tins with 14 muffin cases.

Place quinoa, water and salt in a saucepan and bring to the boil. Lower heat and simmer, covered for 15 minutes or until just cooked. Rest covered for 5 minutes then fluff with a fork. Spread onto a tray and allow to cool.

Meanwhile, place polenta, corn flour, baking powder, baking soda and salt in a bowl and whisk to combine. Add corn, capsicum, cheese, coriander and cooked quinoa. Stir to combine.

In a jug, whisk together milk, oil and eggs until combined and pour into the dry ingredients. Gently fold mixture together until just combined.

Spoon mixture into the muffin cases and bake for 12-15 minutes until golden and cooked in the centre.

NUTRITION based on 1 serving

Energy (kJ) 813 kJ / 194 cals

Protein 7.1 g

Fat 10.2 g

Sat. Fat 3.9 g

Carbs 17.6 g

Sugar 1.7 g

Fibre 1.4 g