Savory Quinoa Muffins

FINALLY I received approval for my residency permit in Finland. Yeahhh! July is the warmest month in Finland and the weather was absolutely perfect. Which called for an impromptu picnic. Except I had nothing in the refrigerator to take along to snack on. So, I got creative…I think I might have seen something like this somewhere, not sure? Whatever, if you mix anything with eggs and put it in a muffin tin, it is a muffin still, right?

I happened to have extra, already cooked quinoa in my refrigerator, plus veggies. I find that if I cook the quinoa and keep it in the refrigerator it really comes in handy. Quinoa is a really healthy grain and works so well in a variety of dishes. If you don’t have quinoa, you could try tearing up a piece of bread into small pieces. Prepare all of the dry ingredients and mix them together. Mix the eggs and cream, add it to the dry. Pour into a large muffin tin, and bake.

I wrapped them up in foil and took them along on the picnic. They travel perfectly, and I think they are good even after they have cooled. I listed these in the breakfast category, but I am eating them for lunch. They are savory, but still muffins, and eggs. They could be an easy on the go morning breakfast too? Oh, the options.

I might have had to whip up these little muffins to take along, but I had this bottle of champagne chilling for the past two months waiting to celebrate! Also, see my Summer Broccoli Salad recipe for my other picnic snack.

 

 

 

 

 

P.s. – these are not my legs :0)

Ingredients:

Wet:
6 eggs
2T of Cream

Dry:
1/2 cup of cooked quinoa
2T Green Onion, thinly sliced
1/4 Carrots, grated
4 slices of Bacon, chopped
1/2 Tsp. Black Pepper
Pinch of Salt
Big pinch of red chili flakes

  1. Combine all of the dry ingredients together and toss. If you don’t have quinoa, try subbing in pieces of bread, 4T of chia seeds, another pasta? Get creative!
  2. Mix the wet ingredients together and add it to the dry. Stir to combine.
  3. Fill each muffin tin 3/4 of the way full. I used a large muffin sheets. A small would work too. These will rise significantly. Make sure there is no rack above this in the oven.
  4. Bake at 375F for 20 minutes or until golden brown on top. Allow to cool before you wrap these up for your picnic.

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