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Quinoa & kale muffins
Gluten-free
gf
Vegetarian
v
Quinoa & kale muffins
Gluten-free
gf
Vegetarian
v
Makes
8
Cooks In
40 minutes
Difficulty
Not 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
Recipe From
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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Recipe From
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.
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Recipe From
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By Dara Sutin