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Quinoa & kale muffins
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Total Time:
40 minutes
40 minutes
Ingredients:
- olive oil
- ½ a small shallot
- 1 clove of garlic
- 50 g kale
- 4 large free-range eggs
- 200 g cooked leftover quinoa
- 100 g ground almonds
- 85 g feta cheese
- 1 ripe avocado
- 1 small bunch of chives
Instructions:
- - Preheat the oven to 180ºC/350ºF/gas 4. Line a muffin tray with paper cases and lightly grease with oil. - Peel and finely chop the shallot. Crush the garlic and finely chop the kale. - In a large bowl, beat the eggs. Add the shallot, garlic, kale, quinoa, almonds, and crumbled feta. Season to taste and mix well. - Spoon the mixture evenly into the cases and bake for 20 to 25 mins until golden brown. - Halve and destone the avocado, then mash the flesh. Season with salt and pepper. - Finely chop the chives and use as topping along with mashed avocado and a pinch of black pepper. Serve.
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