Cheese Quinoa and Courgette Muffin

by Nicky White
Cheese Quinoa and Courgette Muffin


1 1/2 cup wholemeal spelt or 1 1/2 cup white spelt flour
1 cup ground almond
1 tspn salt
2 tspn baking powder
1 cup courgette - grated or finely chopped spinach or kale
1 cup cooked quinoa
100gm cheese - grated
3 eggs
1 cup milk - any kind you like, cow's, rice, almond, coconut. You can also use water


This delicious muffin is a fabulous addition to any lunchbox and are also a great "on the go" snack. They are so tasty and full of goodness. Preheat oven to 180 degrees. Grease a 12 cup muffin tray. In a large bowl place flours, salt and baking powder. Combine. Add the grated courgette, grated cheese and cooked quinoa. Combine with a fork to work out any lumps. In a separate bowl beat eggs and milk together. Add milk and egg to dry ingredients. Mix to combine. Spoon mixture into prepared muffin tray - 3/4 fill each cup. Bake for 30 -35 mins. They freeze well. I keep a bag in the freezer and just grab them out every morning and pop them directly into the lunchbox.

My children grew up scrubbing mud off their root veg and knowing where it came from. I credit Foodlife for our strong immune systems. We never get coughs & colds when we are eating this fantastic produce. It lasts ages and tastes so good!

— Vanda Murray

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