Quinoa & kale muffins

Name: Quinoa & kale muffins
Total time: 40 min
Yield: 8
Ingredients: olive oil; ½ a small shallot; 1 clove of garlic; 50 g kale; 4 large free-range eggs; 200 g cooked leftover quinoa; 100 g ground almonds; 85 g feta cheese; 1 ripe avocado; 1 small bunch of chives

Makes 8

Cooks In40 minutes

DifficultyNot too tricky

Jamie Magazine Vegetables Afternoon tea Kale Muffin Snacks

Nutrition per serving

Calories 214 11%
Fat 15.5g 22%
Saturates 3.5g 18%
Sugars 1.7g 2%
Salt 0.8g 13%
Protein 10.7g 21%
Carbs 8.5g 3%
Fibre 1.6g -

Of an adult's reference intake

Jamie Magazine

By Dara Sutin

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Ingredients

olive oil
½ a small shallot
1 clove of garlic
50 g kale
4 large free-range eggs
200 g cooked leftover quinoa
100 g ground almonds
85 g feta cheese
1 ripe avocado
1 small bunch of chives

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Jamie Magazine

By Dara Sutin

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Method

Preheat the oven to 180ºC/350ºF/gas 4. Line a muffin tray with paper cases and grease them with oil.
Peel and finely chop the shallot. Peel and crush the garlic, then finely chop the kale.
Beat the eggs in a large bowl, then add the shallot, garlic, kale, quinoa and almonds. Crumble in the feta.
Mix well, then season to taste.
Spoon the mixture evenly into the cases and bake for 20 to 25 mins, or until golden brown.
Halve and destone the avocado, then scoop out and mash the flesh. Season. Finely chop the chives.
Serve the muffins topped with mashed avocado, chives and a pinch of black pepper.

Jamie Magazine

By Dara Sutin