Name: Quinoa & apricot muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Makes 12
Ingredients: 50g quinoa; 100g finely chopped dried apricot; 250g tub quark; 3 large eggs; 1 tsp vanilla extract; 2 tbsp rapeseed oil; 2 small grated apples (no need to peel); zest and juice 1 small orange; 50g pumpkin seed plus a bit extra; 50g wholemeal plain flour; 50g ground almond; 2 tbsp chia seeds; 25g wheatgerm; 1 ½ tsp baking powder

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Quinoa & apricot muffins

Quinoa & apricot muffins

Sara Buenfeld

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Makes 12

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 2.1 out of 5.6 ratingsRate

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

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

50g quinoa
100g finely chopped dried apricot
250g tub quark
3 large eggs
1 tsp vanilla extract
2 tbsp rapeseed oil
2 small grated apples

(no need to peel)
zest and juice 1 small orange
50g pumpkin seed

plus a bit extra
50g wholemeal plain flour
50g ground almond
2 tbsp chia seeds
25g wheatgerm
1 ½ tsp baking powder

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Nutrition: per muffin

kcal164
fat8g
saturates1g
carbs13g
sugars7g
fibre3g
protein9g
salt0.1g

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.

Recipe from Good Food magazine, June 2014

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A star rating of 2.1 out of 5.6 ratings

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