Another Savoury Muffin-Quinoa, Pumpkin and Chive

I know we are winning when we create savoury muffin recipes that Maggie enjoys just as much as the sweet ones..I want a whole bank of savoury muffin recipes one day so with this and the last savoury muffin recipe by Brydie, we make a start.  These muffins are paleo-ish depending on whether you think quinoa is paleo and depending on whether you add the 1/2 can of unsweetened cream corn to it or not.  Quinoa is often termed an ‘ancient super grain’ but really it is a seed.  The health benefits it boasts are huge and for that reason we include it in our diet from time to time in place of rice, porridge or in this case, in muffins!

After some recent allergic reactions to food we had Maggie hair tested for food sensitivities.  One sensitivity which came back was nuts.  In an attempt to cut back we have had to switch up the ground almonds we usually use in our muffins for something else..Quinoa.

You will need: 3 free range eggs, 1/2 cup of milk of your choice (we used coconut milk), 2 T coconut oil, 1 cup cooked and cooled white quinoa, 2T Ground seeds of your choice (we used ceres super seed blend which is a one stop shop for chia, flaxseed, coconut and psyllium all ground up together), 1/2 cup buckwheat flour (or any gluten-free flour will work), 1/2 cup grated pumpkin, 1T chopped chives, 1 t baking powder, 1/2 t baking soda, pinch celtic sea salt (1/2 can creamed corn if using or 1/2 c chopped vege-both optional)

To make:  Place eggs in a small bowl with milk and whisk.  In a large bowl add buckwheat flour, quinoa, baking powder and soda and salt and mix well.  Stir through grated pumpkin, seed mix, and chives.  Add the wet ingredients to the dry and mix until just combined.  If you would like creamed corn, add at this point.  If you are not using creamed corn you can add 1/2 cup of chopped vege of any other kind you like otherwise just leave it out, the muffins will still work out.  Once the mixture is combined, stir through the melted coconut oil and then scoop into a 12 pan muffin tin. Top with extra seed mix, whole seeds or more grated pumpkin and chives if you like.  Place in the preheated oven at 180 degrees celcius for 20 mins.

Easy lunch, quick breakfast, morning or afternoon tea snack.  Gluten, dairy, sugar and nut free.

xx. Aunty Lonnie

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