Seedy Vege Muffins
Serves: 11
Time: 40 minutes
Ingredients –
1 cup wholemeal spelt flour
1 cup cooked quinoa
1 tsp baking powder
1 tsp baking soda
2 tsp apple cider vinegar
1 tsp smoked paprika
1 tsp ground cumin
1 tsp ground turmeric
1 tsp salt
2 tbsp cooking oil
½ red onion - diced
3 cloves garlic - crushed and chopped
1 cup silverbeet - chopped
1 carrot - grated
½ tsp salt
½ cup light olive oil
2 eggs
¼ cup plant-based or dairy milk
2 tsp dijon mustard
2 tbsp tomato paste
½ cup parsley - chopped
1 cup parmesan cheese - grated
¼ cup pumpkin seeds
To Top
½ cup parmesan cheese - grated
¼ cup pumpkin seeds
Method –
Preheat your oven to 180°C and grease a muffin tin. We like to use melted butter or coconut oil.
In a large mixing bowl, combine the flour, cooked quinoa, baking powder, baking soda, smoked paprika, cumin, turmeric, and salt.
Heat the cooking oil in a pan and gently sauté the red onion, garlic, silverbeet, carrot and salt until soft and fragrant.
In a separate bowl, whisk together the oil, eggs, milk, mustard and tomato paste.
Fold the wet ingredients and cooked veggies into the dry ingredients, mixing until just combined. Add the parsley, parmesan cheese and pumpkin seeds. Fold through the mixture.
Spoon the mixture evenly into the muffin tin and top with the extra parmesan cheese and pumpkin seeds.
Bake for 25–30 minutes. Let cool slightly before removing from the muffin tin.
These muffins will keep in an airtight container in the fridge for up to 5 days. Alternatively, you can freeze them for up to 3 months.
Simple Swaps / Additions
Wholemeal spelt flour for any flour such as white flour or if you are gluten free we recommend using Edmonds GF flour.
½ cup uncooked quinoa, cooked with 1 cup water = 1 cup cooked quinoa.
Change up the spices depending on what you already have / love. Try curry powder, cumin seeds, and sumac.
Use red onion instead of brown onion.
Use spinach over silverbeet.
Try grated zucchini, parsnip, kumara, potato or pumpkin instead of carrot.
Use wholegrain mustard instead of dijon.
Change the parsley to any other herb such as coriander, dill or basil.
If you are dairy free use dairy free parmesan or leave it out all together.
Use sesame seeds or sunflower seeds over pumpkin seeds.
Delicious with the addition of sun-dried tomatoes.
Sweet or Savoury?
Whatever your morning mood, the Two Raw Sisters App has quick + healthy breakfasts waiting for you.