Kiwi Quinoa | Quinoa, Bacon, Spinach & Sundried Tomato Muffins
At Kiwi Quinoa we are proud to call ourselves the only producers of quinoa in the country.
Kiwi Quinoa, New Zealand Grown Quinoa, Quinoa, Super Food, Amino Acids, Healthy Eating, Clean Eating, New Zealand Made, Dan Cottrell, Jacqui Cottrell, New Zealand Agriculture, Farming, Quinoa Cropping, Quinoa Crop, Taihape Farmers, New Zealand, Central Plateau, Mother Grain, Gluten Free, Complete Protein, Rich in Antioxidants, Rich in Minerals, Low GI
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Quinoa, Bacon, Spinach & Sundried Tomato Muffins

Lunch at the farm can a lot of the time look like a meat and salad sandwich, so it’s nice to mix it up. These flavour-filled muffins were a hit and the combination of quinoa and egg kept us going until dinner! I added a handful of parsley to these muffins as I have an abundance of it in my winter garden however, basil or coriander would also work.

Ingredients

6 rashers of bacon
1 cup cooked or frozen spinach (squeezed)
2 cups cooked quinoa
½ cup sundried tomatoes, chopped
3 eggs, lightly whisked
¼ cup grated parmesan
1 cup grated tasty cheese
1 spring onion, sliced finely
Handful of parsley, chopped
Salt and Pepper
2 teaspoons smoked paprika to garnish

Method

Preheat oven to 180° C. Grease a 6 cup muffin tray with butter and line with a rasher of bacon in each muffin tray. In a bowl, place all the remaining ingredients (except the smoked paprika for garnish) and mix until just combined. Using a spoon, place the muffin mixture gently into the muffin trays until they reach the top of the bacon. Bake for 18-20 minutes until they bounce back when pressed. Cool for 5 minutes before taking out of the muffin trays. Garnish with smoked paprika. Serve warm with salad.

Category
Lunch ideas, Snacks, Winter Warmer