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[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

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[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

  1. Preheat the oven to 180C/350F. Line a 12-hole muffin pan with paper cases.
  2. In a large mixing bowl, add self-raising flour and quinoa flakes. Stir with a fork until well combined.
  3. Add corn kernels, diced roasted capsicum, crumbled feta cheese and chives to the flour mixture. Stir again with a fork until well combined.
  4. In a glass jug, add milk, olive oil and egg. Use the fork whisk until well mixed.
  5. Pour the wet mixture into the mixing bowl. Mix all the ingredients with a fork until just mixed.
  6. Use a soup spoon to transfer the muffin batter into the individual cases.
  7. 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.
  8. 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.

3.1
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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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6 Comments

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Comments

  1. Annie @Maebells says

    May 28, 2014 at 8:55 pm

    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!

    Reply
  2. Eddy at Induction Cooking says

    March 7, 2017 at 1:14 pm

    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.

    Reply

Trackbacks

  1. 15 School Lunch Ideas says:
    July 2, 2014 at 10:43 am

    […] 8. Vegetarian Quesadillas 9. Tamales 10. Black Bean Wraps 11. Fajitas 12. Olaf Inspired Lunch 13. Quinoa Muffins 14. Mini Quiches 15. Veggie Fried […]

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  2. 10 Healthy Ways to Get On the New Egg Muffins Trend says:
    October 27, 2014 at 11:16 am

    […] 1. Quinoa, Feta and Corn MuffinsGet ready to jive with chives: These savory egg muffins get a pop of color and flavor from the snipped herb. Thanks to quinoa flakes and corn, they’ll also deliver a mega boost of protein and carbs that will keep you full all morning long. Photo and Recipe: Emily / Fuss Free Cooking […]

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  3. Host A Delicious Post-Wedding Breakfast Bar says:
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    […] One of my favourite things for breakfast, a little bit of egg goes a very long way in this egg muffin recipe. I find you can get eight muffins with only two eggs in the mix, if you fold in a splash of milk like you would scrambled eggs. source […]

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  4. 50 Savoury Breakfast Muffins To Satisfy Your Mornings With! – DIYs.com says:
    February 19, 2016 at 8:44 am

    […] with quinoa flakes, feta roasted capsicum and corn, these savoury breakfast muffins from Fuss Free Cooking is one of the more unique but satisfying choices on the […]

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