- makes 12 serves
- preparation 10 minutes
- cooking 30 minutes
- difficulty Easy level
Ingredients
- 160 g raw grated zucchini, salted, excess moisture squeezed out
- 300 g quinoa, cooked according to packet instructions
- 160 g raw corn kernels (from cob)
- 80 g almond meal
- 30 g raw quinoa flakes
- 5 eggs, lightly beaten
- 80 ml extra virgin olive oil
- 70 g parmesan cheese, grated
- 1 tsp salt
- Pinch pepper
Instructions
- Preheat oven to 180°C (160°C fan-forced). Lightly grease a 12-hole medium (80 ml) muffin tin if not non-stick.
- Place all dry ingredients into a large bowl and make a well in the centre. Crack in the eggs and mix through. Now add the oil and combine until there are no lumps. Season muffin mix with salt and pepper and add parmesan. Divide into muffin tin.
- Bake in for 30 minutes, or until done.
Note
You can adapt this to use other vegetables instead of zucchini. Cheddar can also be used instead of parmesan.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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