Breakfast muffins - Better Homes & Gardens Australia
Gluten and dairy-free breakfast muffins with almond meal, quinoa, and sweet spices—perfect for morning or afternoon snacking.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bhg.com.au.
Cooking tools:
- Saucepan
- Stove
- Mixing bowl
- Refrigerator
- Oven
- Muffin tin
- Cupcake liner
- Whisk
- Sifter
- Spoon
- Skewer
- Cooling rack
- Measuring cup
Ingredients
- ½ cup quinoa (about 1 ½ cups cooked quinoa)
- 150g almond meal
- ¼ cup Cobram Estate Light extra virgin olive oil
- 3 eggs, lightly beaten
- 2 tsp vanilla extract
- ½ cup coarsely grated carrot
- ½ cup coarsely grated zucchini
- ½ cup brown sugar
- ¼ cup sultanas
- 1 Tbsp chia seeds
- 1 tsp ground cinnamon
- 2 tsp gluten free baking powder
- 2 cups frozen mixed berries
- ½ cup dry roasted natural almonds, roughly chopped
- Note: Allow 30 minutes cooling time
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