Quinoa Savoury Muffins, two recipes one gluten free and one gluten free and dairy free.

I saw this recipe on the Coeliac Disease Facebook page , it looked a real winner.I have been reading quite a lot about my friend Quinoa so this played right into my hands .Easy peasy as Jo Seager would say.The big thing to remember is to wash the grain in a fine sieve before you use it.


2 cups cooked quinoa
2 eggs
2 egg whites
1 cup grated zucchini
1 cup grated cheese
1/2 cup diced GF ham
1/4 cup copped parsley
2 Tbspn grated Parmesan
2 spring onions
1/4 tspn salt
1/4 teaspoon pepper
1/2 cup chopped baby spinach


Heat oven to 170C. Add all ingredients to a large bowl and mix to combine . Spray muffin or mini muffin tins with non stick spray.Makes 12 Muffins.Bake for 15-20 minutes, or until golden brown . Let cool for five minutes before getting them out of the tin. Don't under bake as they won't come out of the tin.

These were made modified for my dairy free No2 son who also loves chilli.

2 cups cooked quinoa
2 eggs
2 egg whites
1 cup grated zucchini
1/2 cup diced GF ham
1/4 cup copped parsley
1/4 cup coriander fresh, chopped
1 red chilli , chopped
2 spring onions
1/4 tspn salt
1/4 teaspoon pepper
1/2 cup chopped baby spinach

Using the same process as above