Prep 30 mins
Cook 25 mins
Sometimes when I bite into an oversweet breakfast muffin, I often find myself wishing for a savory version instead. Thanks to the persistence of our wonderful recipe maven Mariko Makino, my wish has come tastily true. This nutritious little treat is a perfect lunchtime snack when fatigue leaves you without the energy to rustle up a sandwich. Eaten with a piece of fruit, you have the perfect, hassle- free small meal. These muffins freeze well too, so can be made ahead of time and either popped into the microwave or defrosted overnight in the fridge. They also make a tasty addition to a lunch box.
- 1 1⁄4 cups whole wheat pastry flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄4 teaspoon ground cumin
- 3⁄4 teaspoon salt
- freshly cracked black pepper, to taste
- 1 1⁄4 cups cooked quinoa
- 1 large egg, plus 1 egg yolk
- 1⁄3 cup olive oil
- 1 1⁄3 cups plain Greek yogurt
- 1 1⁄2 cups grated zucchini, squeezed to remove excess water
- 1 cup tightly packed chopped arugula or 1 cup Baby Spinach
- 1 tablespoon chopped cilantro
- 3⁄4 cup grated cheddar cheese, plus 3 tablespoons reserved
- 3 tablespoons freshly grated parmesan cheese
- 1. Preheat the oven to 375. Line muffin tins with muffin cups.
- 2. In a medium bowl, whisk or sift together the whole wheat pastry flour, baking powder, baking soda, ground cumin, salt and black pepper.
- 3. In a separate large bowl, with a wooden spoon combine the cooked quinoa, eggs, olive oil and Greek yogurt. Gently stir in the dry ingredients, mixing just until combined. Fold in the grated zucchini, chopped arugula, cilantro, Cheddar and Parmesan. Mix just until well mixed.
- 4. Fill muffin cups almost until full, then sprinkle with the reserved grated Cheddar. Bake for 22 to 25 minutes, or until very well browned and puffy. Let cool in muffin tins for 10 minutes, then transfer to a wire rack.