[Healthy Lunch Box Recipe] Quinoa Flakes, Feta, Roasted Capsicum & Corn Savoury Muffins

Quinoa Flakes, Feta, Roasted Capsicum & Corn Savoury Muffins | www.fussfreecooking.com

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. :)

Quinoa Flakes, Feta, Roasted Pepper & Corn Muffins | www.fussfrecooking.com
Quinoa Flakes, Feta, Roasted Pepper & Corn Muffins | www.fussfrecooking.com
Quinoa Flakes, Feta, Roasted Pepper & Corn Muffins | www.fussfrecooking.com
Quinoa Flakes, Feta, Roasted Capsicum & Corn Savoury Muffins | www.fussfreecooking.com

[Healthy Lunch Box Recipe] Quinoa Flakes, Feta, Roasted Capsicum & Corn Savoury Muffins

Makes 12 muffins

[Healthy Lunch Box Recipe]  Quinoa Flakes, Feta, Roasted Capsicum & Corn Savoury Muffins

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.

http://www.fussfreecooking.com/recipe-categories/meatless-recipes/healthy-lunch-box-recipe-quinoa-flakes-feta-roasted-capsicum-corn-savoury-muffins/

Quinoa Flakes, Feta, Roasted Pepper & Corn Muffins | www.fussfrecooking.com

p/s:  The May blogger feature is postponed and will be up some time next week.

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