My beloved and I often bring packed lunch to work. What started out as a money saving exercise has morphed into our lifestyle which we thoroughly enjoy.
Our packed lunches have been leftovers from the night before. Then, I decided to make the good old fashion cold cuts and salad sandwiches for lunch. I confess that my sandwiches phase did not last long and somehow savoury muffins seemed like the next best thing to venture into.
Are you a fan of savoury muffins? These muffins contained quinoa flakes. Yes I have found another way of using quinoa flakes other than making porridge and the 5-minutes microwave cakes! Besides quinoa flakes, these muffins also contained sweet corn kernels, chives, roasted capsicum as well as feta. I know, all the yummy ingredients come together in the form of muffins which make this an ideal lunch box food.
So my dear friends, here’s a one-bowl baking recipe for you to enjoy today. 🙂
Ingredients
- 225g / 8 oz self-raising flour
- 110g / 3¾ oz quinoa flakes
- 200g / 7 oz frozen corn kernels, thawed
- 120g / 4¼ oz drained roasted capsicum (pepper) in oil, diced
- 75g (2¾ oz) *feta cheese, crumbled
- 2 Tbsps snipped chives
- 250ml / 9 fl oz milk
- 1 egg
- 80ml (2½ fl oz) olive oil
Instructions
- Preheat the oven to 180C/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 capsicum, 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.
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.
p/s:Â The May blogger feature is postponed and will be up some time next week.
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I’m not sure I have ever seen quinoa flakes, but I have to find them because this looks fantastic! Such a great idea for a quick healthy lunch on the go!
These look totally delicious. I was looking for an egg muffin recipe but I never thought of having quinoa flakes in it as well! I love all these flavors. Can’t wait to make them. Thanks for sharing.