nutritional yeast flakes
baking powder (gluten free)
bi-carb soda (gluten free)
pumpkin seeds (save 20g for top)
Preheat oven to 180c and line a muffin tray with cases or squares of baking paper.
Toast the nutritional yeast in a pan.
Cook the quinoa according to the instructions and drain. Place on a tray to cool.
In a mixing bowl combine the flour, linseeds, pumpkin seeds, nutritional yeast, ground coriander, turmeric, salt, baking powder and bi-carb soda. Stir to combine.
In another bowl, whisk the eggs with the chopped parsley, lemon zest, tamari and the fold in the grated courgette, carrot and corn kernels.
Make a well in the dry ingredients and pour in the wet ingredients and the quinoa. Stir gently to combine.
Spoon mix into lined muffin tray holes and top each muffin with a sprinkle of the remaining pumpkin seeds.
Bake for 30 minutes or until cooked through. Allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Per 198g serving
Reference: Intake of an Average Adult (8400kJ/2000kcal)
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Disclaimer: Some of the food pictures on this website are a representation the actual dish, so if you have any particular allergy issues then please see the allergen list provided with the recipe, or enquire at the point of of purchase.