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Harissa, Carrot & Quinoa Muffins

Here's how you make Harissa, Carrot & Quinoa Muffins
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  • Servings: 6
  • Prep: 10m
  • Cook: 30m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 1 carrot, peeled and grated (150 grams)
  • 2 teaspoons harissa paste
  • 3 cups kale leaves, shredded (180 grams), blanched and patted dry
  • 160 grams quinoa (white quinoa, cooked, 1 cup)
  • 1 cup wholemeal self-raising flour (160 grams)
  • 2 teaspoons baking powder
  • 1/2 teaspoons sea salt flakes
  • 3 eggs
  • 1/2 cup cottage cheese (100 grams)
  • 1/3 cup oil (grapeseed, 80ml)
  • 1/2 cup milk (125ml)
  • 60 grams feta cheese (marinated fetta, 1/3 cup)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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