Quinoa muffins

These muffins pack a healthy dose of protein and provide B vitamins for energy, iron for blood health and vitamin E for healthy skin.

They are delicious served with a dollop of Greek yoghurt.

You will require a standard 12-well muffin pan.

1¼ cups cooked quinoa ½ cup plain dried bread crumbs 2 large eggs, lightly beaten ½ cup shredded Manchego cheese ½ cup chopped scallions ( from 3 scallions, white and light-green parts) 2 cloves garlic, minced ½ teaspoon sea salt ½ teaspoon freshly ground black pepper

Preheat the oven to 180°C and lightly grease a 12-cup muffin pan with cooking oil spray.

Use a flexible spatula to combine the cooked quinoa, bread crumbs, eggs, cheese, scallions, garlic, sea salt and pepper in a mixing bowl until well combined.

Spoon equal amounts into each well, filling them about three-quarters full and pressing them in a bit.

Bake (middle rack) for 15 to 20 minutes, or until the muffins are light golden around the edges.

Let the muffins cool in the pan for 5 minutes before serving, or cool completely before storing.

The cooled muffins can be tightly wrapped in plastic wrap and refrigerated for up to a week. 12 Servings. – From nutrition consultant Casey Seidenberg of Nourish Schools for The Washington Post