Harissa, Carrot & Quinoa Muffins
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Recipe: #34528
March 16, 2020
Categories: Desserts, Snacks, Grains, Quinoa, Vegetables, Kale, Add it in the lunch box, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Entertaining, Picnic, Weeknight Meals, Oven Bake, Vegetarian, Flour, Muffins more
"From our Sunday newspaper The Sunday Times. Times are estimated."
Ingredients
Nutritional
- Serving Size: 1 (290.4 g)
- Calories 766
- Total Fat - 45.7 g
- Saturated Fat - 9 g
- Cholesterol - 463 mg
- Sodium - 676.3 mg
- Total Carbohydrate - 58.4 g
- Dietary Fiber - 8.2 g
- Sugars - 3 g
- Protein - 34.5 g
- Calcium - 391.8 mg
- Iron - 5.8 mg
- Vitamin C - 11.2 mg
- Thiamin - 0.4 mg
Step 1
Preheat oven to 180C.
Step 2
Place the carrot and harissa in a large bowl and mix to combine and then add the kale, quinoa, flour, baking powder, salt, eggs, corrage cheese, oil and milk, and mix until just combined.
Step 3
Divide the mixture between the holes of a 6 x 3/4 cup capacity (180ml) large Texan muffin tine lined with paper cases.
Step 4
Top with fetta and cook for 28 to 30 minutes or until cooked when tested with a skewer.
Step 5
Set aside to cool slightly and serve.
Tips & Variations
No special items needed.
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