recipe of the month
Broccoli and Cheese Quinoa mini muffins
makes 48 mini muffins (about 8 servings)
2 cups cooked organic quinoa
8 egg white or 2 whole eggs
1 organic zucchini, shredded (about 1 cup)
1 can cannellini beans (drained and rinsed)
2 cups finely chopped organic broccoli
2 cups shredded mild cheddar cheese (we use Barambah so nice)
1 teaspoon garlic powder
½ teaspoon onion powder
salt to taste
Preheat oven to 170. c Prepare mini muffin pan with cooking spray.
In a large mixing bowl combine ingredients and mix to combine. Using a 1 tablespoon scoop, add 1 heaping scoop of mixture into each baking cup. Bake approximately 20 minutes, until edges are golden brown.
Let cool for 5 minutes. Remove from pan and serve.