Delicious vegetable muffins with cheese and herbs

Herbaceous Quinoa Muffins (with Secret Sweet Potato)

Servings: 10 muffins
Cooking Time: circa 1hr 50mins


¼ cup quinoa
1 sweet potato, medium and mashed
2 tbsp ground flaxseed
1 brown onion, diced
2 cloves garlic, minced
1 tsp thyme, dried
2 tsp soy sauce
1 cup gram flour
½ cup wholewheat flour
1 tsp turmeric
1 tbsp baking powder
¼ tsp baking powder
¾ cup water
3tsp apple cider vinegar

How to Make it

  1. Preheat the oven to 180°C.
  2. Bring a small pan of quinoa to the boil, the water slightly salted.
  3. Separately, mix the ground flaxseed with 6 tbsp of water and let sit for approximately 10 minutes (the consistency should become gel-like).
  4. Fry the onion in a separate pan until translucent, then add the garlic, thyme and half of the soy sauce.
  5. Separately, mix remaining dry ingredients in a bowl and season with salt and pepper to taste.
  6. Add the wet ingredients.
  7. Add the onion and quinoa.
  8. Line a muffin tray with cases (or grease each section) and portion out batter into each.
  9. Bake for around 50 minutes (until a knife comes out clean – that tried and tested method!).