Did you know that green, yellow and red capsicums are all the same vegetable, just at different stages of ripeness? Red capsicums are particularly rich in lycopene, a plant nutrient that keeps your heart healthy
Quinoa, Feta, Roasted Capsicum & Corn Muffins
Category
Servings
12
Prep Time
20 minutes
Cook Time
20 minutes
Did you know that green, yellow and red capsicums are all the same vegetable, just at different stages of ripeness? Red capsicums are particularly rich in lycopene, a plant nutrient that keeps your heart healthy!
Author:Cailie Ford
Ingredients
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1 1⁄2 cups wholemeal SR flour
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1 cup quinoa flakes
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1 cup corn kernels (fresh, frozen or tinned)
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1 red capsicum, deseeded and diced
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75g feta cheese, crumbled
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1 cup milk of choice
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1 egg
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80ml olive oil
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2 tbsp fresh chives, chopped
Directions
Preheat oven to 180°C and prepare either a silicone muffin tray or lined muffin tin.
Sift the flour into a large bowl and stir through the quinoa flakes, corn, capsicum, feta and chives. Combine the milk, egg, and oil in a large jug, add to the dry ingredients and stir until well combined (but do not overmix).
Divide the mixture among the muffin holes evenly and bake for 20 min or until golden and cooked through. Allow to cool slightly before transferring to a wire rack.