Harissa, Carrot & Quinoa Muffins

6
Servings
10m
Prep Time
30m
Cook Time
40m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 6 servings
OK

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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