The perfect recipe for breakfast, full of nutrition, and a go food which also gives time for the home cook to spend quality time doing what she wants while the oven does her work. Enjoy!!!
Soaking time: 15 mins
Soaking time: 15 mins
Preparation time: 10 mins
Serves: 12 pieces
Ingredients
Step 1
Quinoa 1/2 cup
Rice 1/2 cup
Step 2
Cherry tomatoes 100g
Inion 1 medium roughly chopped
Garlic 3-4 pods
Salt 1 tsp
Cayenne pepper 1 tsp
Baking powder 1 tsp
Curd/plain yoghurt 1/2 cup
oil 2 tbsp
Step 3
Coriander leaves
2 tbsp
Cherry tomatoes few pics
Method
- Preheat the oven to 190°c
Step 1
- Rinse the quinoa and rice together and soak for 15 mins.
Step 2
- Remove the water and transfer the content in a mixer jar.
- Add all the remaining ingredients one by one and puree it.
Step 3
- Take the content out in a big bowl.
- Add the coriander leaves and mix it.
- Take a muffin tray and line it with paper cups or take a baking tray and out silicone moulds over it.
- If using silicone moulds grease it with oil.
- Now add the batter filling each mould 3/4th.
- Sprinkle some finely chopped coriander leaves and place a pricked cherry tomato over it on each of the muffin batters.
- Bake at 190°c for 20 mins.
- Take it out and ket it rests for 5 mins.
- Demould and serve hot
- Enjoy!!!
MACROS/muffin piece
Cal 66
Net Carbs 7g
Total Carbs 8g
Fibre 1g
Sugar 1g
Protein 2g
Fats 3g
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