Harissa, Carrot & Quinoa Muffins
Created by ImPat on March 16, 2020
- Servings: 6
- Prep Time: 10m
- Cook Time: 30m
- Recipe #34528
Ingredients
- 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)
How to Make
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Step 1: Preheat oven to 180C.
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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.
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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.
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Step 4: Top with fetta and cook for 28 to 30 minutes or until cooked when tested with a skewer.
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Step 5: Set aside to cool slightly and serve.
Nutritional Facts
- 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