I made a batch of egg, vegetable and quinoa muffins today. They're a great staple to have in the fridge and freezer for a quick healthy snack or addition to a meal. The main ingredient is egg....then just add in any veggies and extra protein you fancy. For the muffins I made today I added quinoa, broccoli, green beans, cavelo nero, tomatoes, cheddar cheese and chives. To make I... 🌀cooked the quinoa, broccoli, green beans and cavelo nero 🌀chopped up all the vegetables into smallish pieces, chopped the chives and grated the cheese 🌀whisked the eggs and added a splash of milk to lighten the mix and make it go a little further 🌀lightly oiled a silicone muffin tray 🌀put some quinoa, vegetables and cheese into each muffin hole 🌀topped up with the whisked egg 🌀carefully stirred the contents of each to evenly mix the contents 🌀baked in the oven until risen and set Notes: 📌if possible, use silicone muffin trays rather than metal as the mix really sticks to the sides. If you don't have silicone trays then use paper cases, but they may still stick a little 📌I found that three eggs were needed to fill up the six muffin holes in my muffin tray so I ended up whisking up three more eggs in order to use up my vegetable mix and make 12 muffins. (The quantities will essentially depend on the size of your muffin holes and your eggs) 📌the mix will rise when baked and then will settle and sink when cooling. This is fine 📌mix and match the fillings as much as you want. I have previously made breakfast muffins with mushrooms and tomato in 📌if adding grated vegetables (like carrot or courgette) squeeze out any excess liquid first
