Delicious, tasty chocolate muffins, packed with extra protein and nutrients.
Top Tips:
Try adding orange zest to the mixture for a citrus flavour to go well with chocolate.
Pack the muffins, without icing into an airtight container and freeze for up to a month.
These muffins are great for picnics and packed lunches.
Ingredients
1 cup cooked quinoa
2 eggs
½ cup milk
¼ cup oil
1 tsp vanilla essence
½ cup sugar
¼ cup cocoa powder
½ cup self-raising flour
1tsp baking powder
½ tsp bicarbonate soda
Pinch salt
½ cup chocolate chips
Chocolate icing, optional
Method
- Preheat the oven to 175C. Prepare a muffin tin with paper cases. (Have an extra tin ready in case you need it.
- In a food processor (or use an electric whisk and a bowl), blend the quinoa, eggs, milk, oil, vanilla and sugar.
- In a separate bowl mix together the cocoa powder, flour, baking powder, bicarbonate of soda and salt.
- Pour the wet ingredients into the dry, folding in the chocolate chips until smooth and evenly bended.
- Spoon even amounts of the mixture into the muffin cases.
- Bake for 15-20 minutes, or until springy to the touch. Cool slightly before removing from the tin.
