YIELD: 6 SERVINGS
Muffins are always a nice grab-and-go breakfast. Neat and filling. Another nice thing about them is that you can enjoy them at your leisure.
INGREDIENTS:
½ cup plus 3 tablespoons quinoa
½ cup spinach
½ cup sliced mushrooms
1 cup milk
⅓ cup chickpea flour
1 tablespoon nutritional yeast
2 tablespoons raw shelled hempseed ½ teaspoon salt
INSTRUCTIONS:
1. Place the quinoa in a sieve and rinse well. In a small saucepan, combine quinoa and 1 cup plus 2 tablespoons water. Bring to a boil, cover, and reduce to a simmer. Cook for 10 to 15 minutes or until the liquid is absorbed. Remove from the heat and let set with the cover on for 5 minutes. Remove the lid and fluff.
2. Preheat the oven to 375°F.
3. Place paper muffin cups in a six-cup muffin tin.
4. Place spinach and mushrooms in a food processor and process until finely chopped.
5. Add all the ingredients to a large bowl and mix well.
6. Divide the mixture between muffin cups.
Bake for 20 to 25 minutes. Protein: 7 grams per serving Active Time: 10 minutes Cook Time: 40 minutes Total Time: 50 minutes
