- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- 12 muffins
Description
A little spinach for the strength, and pine nuts to make it cute. Why not? Homemade is so good. Recipe taken from Madame Labriski's orange book Ces muffins dont tout le monde parle, page 72.
Ingredients
- ¼ cup
- Madame Labriski date purée
- 75 g
- 2
- eggs
- ½ cup
- vegetable drink (or milk)
- 115 g
- 1 tbsp.
- baking powder
- 15 ml
- ¼ tsp
- salt
- 1.25 ml
- 1 tsp
- garlic powder
- 5 ml
- 2
- pinches of pepper
- 2 tbsp.
- hemp seeds, shelled (or flax seeds)
- 20 g
- 1⅔ cup
- quinoa, cooked and cooled (equivalent to 90 g (½ cup) dry)
- 300g
- 1 cup
- gluten-free flour (or whole wheat)
- 120 g
- ⅓ cup
- pine nuts, toasted (or chopped almonds)
- 45 g
- ½ cup
- blanched spinach, drained and chopped (see note at bottom of recipe)
- 95 g
- ¾ cup
- feta cheese, crumbled
- 115 g
- 2
- green onions, finely chopped
Directions
- Step 1
- Preheat the oven to 180°C (350°F).
- Step 2
- Place the parchment paper or silicone cases in the muffin pan.
- Step 3
- In a bowl, mix the date puree, the eggs, and the vegetable drink.
- Step 4
- Stir in baking powder, salt, garlic powder, pepper, and shelled hemp seeds.
- Step 5
- Add all other ingredients and mix well.
- Step 6
- Pour the dough into the muffin pan.
- Step 7
- Bake for 30 minutes.
Tips
For the spinach, you can use frozen spinach, previously thawed and drained, or blanch 3 cups (135g) of fresh spinach. Be sure to remove excess water before adding them to the recipe.
Nutritional facts
- Nutrition Description:
- For 1 muffin:
- Calories:
- 150
- Fat:
- 7 g
- Carbs:
- 18 g
- Fibre:
- 2 g
- Protein:
- 6 g
