Breakfast

Quinoa Broccoli Cheese Fuffins is for Breakfast, Snack.

Quinoa Broccoli Cheese Fuffins takes 15 minutes to prepare.

Quinoa Broccoli Cheese Fuffins takes 25 minutes to cook.

Quinoa Broccoli Cheese Fuffins makes 12 servings.

The ingredients for Quinoa Broccoli Cheese Fuffins are:

1? cups all-purpose gluten free flour
2 tsp baking soda
? tsp salt
1 cup cooked quinoa, cooled
2 eggs
1 cup almond milk
? cup olive oil (or butter)
1 cup broccoli (finely chopped)
? medium onion (finely chopped)
1 cup cheese (Strong flavoured is best such as aged cheddar or Parmesan. Mild cheeses don?t stand up well against the flavours of quinoa and broccoli.)

Here is how you make Quinoa Broccoli Cheese Fuffins:

Preheat your oven to 375 degrees and grease a muffin tin with butter or prepare with liners.Combine flour, baking soda and salt in a large bowl and set aside.Using a food processor or an immersion blender, blend the quinoa with the eggs until the quinoa is completely pureed and the eggs look well-beaten. Add the olive oil and milk and blend for another minute or so.Pour the quinoa mixture into the bowl with the flour mixture and stir until just combined.Gentle stir in the broccoli, cheese and onion until mixed throughout. Just a reminder to make sure that the broccoli and onions are very finely chopped. If they are too big they won?t cook through.Fill muffin cups almost to the top. These muffins won?t really spread so you don?t have to worry about them joining together.Bake for 25 minutes until the tops are golden and the broccoli looks cooked and soft but still a nice shade of green.Cool on a wire rack. Makes 12 muffins.Serving Size:?12 muffins

The nutritional information for Quinoa Broccoli Cheese Fuffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 192.8

• Total Fat: 12.4 g
• Cholesterol: 60.8 mg
• Sodium: 478.7 mg
• Total Carbs: 15.7 g
• Dietary Fiber: 2.5 g
• Protein: 6.3 g

The dietary needs meet for Quinoa Broccoli Cheese Fuffins is Gluten Free