Quinoa, zucchini and corn flourless muffins

This is a quick, all-in-one-bowl recipe. Great for those who are gluten-free, these are made with almond meal and two kinds of quinoa, for a delicious flourless savoury muffin.

Quinoa, zucchini and corn flourless muffins. Credit: Everyday Gourmet with Justine Schofield

• makes

  12

• prep

  10 minutes

• cook

  30 minutes

• difficulty

  Easy

Ingredients

• 160 g raw grated zucchini, salted, excess moisture squeezed out
• 300 g quinoa, cooked according to packet instructions
• 160 g raw corn kernels (from cob)
• 80 g almond meal
• 30 g raw quinoa flakes
• 5 eggs, lightly beaten
• 80 ml extra virgin olive oil
• 70 g parmesan cheese, grated
• 1 tsp salt
• Pinch pepper

Instructions

1. Preheat oven to 180°C (160°C fan-forced). Lightly grease a 12-hole medium (80 ml) muffin tin if not non-stick.
2. Place all dry ingredients into a large bowl and make a well in the centre. Crack in the eggs and mix through. Now add the oil and combine until there are no lumps. Season muffin mix with salt and pepper and add parmesan. Divide into muffin tin.
3. Bake in for 30 minutes, or until done.

Note

You can adapt this to use other vegetables instead of zucchini. Cheddar can also be used instead of parmesan.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.