Quinoa, carrot and chia seed muffins
1
Points®
Total time: 1 hr • Prep: 15 min • Cook: 45 min • Serves: 8 • Difficulty: Easy
Ingredients
White quinoa
⅓ cup(s), rinsed (55g)
Egg(s)
1 medium
99% fat-free, plain or natural yoghurt, unsweetened
1 tbs
Chia seeds
20 g
Carrot(s)
2 medium, coarsely grated
Fresh lemon rind
1 tbs, finely grated
Plain wholemeal flour
⅓ cup(s), (50g)
Baking powder
1 tsp
Instructions
1
Combine quinoa and ⅔ cup (165ml) water in a medium saucepan. Place over high heat and bring to the boil. Reduce heat to low and cook, covered, for 15 minutes or until liquid is absorbed. Remove from heat. Cover and set aside.
2
Meanwhile, preheat oven to 180°C. Whisk egg and yoghurt in a small bowl until combined. Stir in chia seeds, cooked quinoa, carrots and lemon rind. Season with salt and pepper. Fold in flour and baking powder.
3
Place 8 WW silicone muffin moulds onto a baking tray. Divide mixture evenly among moulds and bake for 25-30 minutes, until muffins are golden and a skewer inserted into centres comes out clean. Stand for 5 minutes before gently turning out onto a wire rack to cool.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.