Ooh look! Yummy savoury snacks. ;)
Hi again Fodmappers. As you can see I've been doing a bit of baking this week. But these aren't any muffins, these are fodmap friendly flour-free muffins! And they pack a bit of a surprise. These muffins are a nice source of veggie protein and they are incredibly easy to make. I confess I'm not into complicated cooking - I want to eat, not cook.
I've made these a couple of times now so they can't be bad eh? I discovered them at Everybody Loves Pretty and have pretty much stuck to that recipe so far. However the second time I made them I used a mature cheddar rather than a mild one, and next time I'm going to try adding a little asafoetida as I felt they needed a bit of a bite. As onions are not a 'safe' food for me, asafoetida does go some way towards replacing that sharpness. (If you haven't discovered it yet, it's worth tracking down and adding to your spice collection.) But on with the recipe.
1/3 cup of quinoa grains
1/2 a cup of grated Cheddar Cheese
2 large eggs
1/3 cup of shredded spinach
A generous pinch of oregano
A generous pinch or basil
A sprinkle of salt and pepper.
(This makes 6 muffins).
First cook your quinoa. Rinse the grains well (I used my salad sprouter for this) and then toast them lightly in a large saucepan for a couple of minutes. Add 2/3 cup of cold water. Bring to the boil and then reduce to a simmer for approximately 15 mins or until it has absorbed all the water.
While the quinoa is cooking, preheat your oven to 350/180.
When the quinoa is ready, remove the pan from the heat and add the grated cheese, herbs, salt and pepper. Stir in well.
Finally add the eggs (make sure the pan and contents have cooled slightly so that the eggs don't cook on contact) and mix in.
Spoon mixture into muffin cases or directly into a greased muffin tin and bake for 20 to 25 minutes.
The finished bake has a texture part way between a muffin and a quiche which isn't as odd as it sounds. Give them a go, experiment with different flavours, and let me know what you think.