Quinoa & apricot muffins

Quinoa & apricot muffins

  • Rating: 2 out of 5.4 ratings
    Rate
    loading...
Magazine subscription – 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 12

These nutrition-packed bakes are rich in healthy heart-healthy unsaturated fats. Enjoy the texture of dried fruit, seeds and cream cheese

  • Freezable
  • Vegetarian
Nutrition: per muffin
NutrientUnit
kcal164
fat8g
saturates1g
carbs13g
sugars7g
fibre3g
protein9g
salt0.1g
Advertisement

Ingredients

Method

  • STEP 1

    Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with paper cases. Tip the quinoa and apricots into a small pan with 300ml water, bring to the boil, then turn the heat right down, cover and simmer for 20 mins until the water has been absorbed and the quinoa is cooked. Check frequently that it doesn’t boil dry.

  • STEP 2

    Meanwhile, beat the quark with the eggs, extract, oil, apples, and orange zest and juice. Stir in the cooled quinoa mixture, then fold in the pumpkin seeds, flour, ground almonds, chia seeds, wheatgerm and baking powder. Spoon into the muffin cases, scatter with a few pumpkin seeds and bake for 20 mins.

Goes well with

Recipe from Good Food magazine, June 2014

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 2 out of 5.4 ratings

Sponsored content