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1 Carrot quinoa muffins

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Carrot quinoa muffins

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Ingredients

18 portion(s)

Carrot quinoa muffins

  • 80 g white quinoa
  • 800 g water
  • 350 g carrots, peeled and chopped
  • 4 eggs
  • 160 g brown or rapadura sugar
  • 190 g olive oil
  • 60 g pitted dates, (fresh or dried), chopped (optional)
  • 250 g self-raising flour
  • 1 tsp ground cinnamon
  • 1 tsp mixed spice
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Recipe's preparation

  1. Preheat the oven to 180°C. Line an 18-hole muffin tin with paper or silicone cases.
  2. Place the quinoa into the simmering basket.

    Pour the water into the mixing bowl and insert the simmering basket. Cook the quinoa 15-17 min/Varoma/speed 2 or until quinoa is tender. Remove the simmering basket and set aside to drain. Pour the cooking water through the simmering basket to catch any quinoa that has fallen through into the mixing bowl.
  3. Place the carrots into the mixing bowl and grate 10 sec/speed 7.
  4. Add the eggs, sugar, olive oil, and dates (optional) to the mixing bowl and mix 10 sec/speed 4.
  5. Add the reserved quinoa, the flour and spices and mix 6 sec/speed 5 until well combined.
  6. Divide the mixture among the paper cases and bake in the oven for approximately 20 minutes, or until a skewer inserted into the centre of the muffins comes out clean. Leave in the tin for 5 minutes, before transferring to a wire rack to cool. Store in an airtight container.
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Loved these! ...

    Submitted by stinimende on 22. February 2017 - 20:07.

    Loved these!

    Thank you.

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  • A WINNER!...

    Submitted by Thermomum81 on 12. February 2017 - 19:26.

    A WINNER!


    i made this as mini muffins for Master 6's lunchbox and he loved them! I baked the other half of the mixture as a loaf and topped it with cream cheese icing - all my guests have asked for the recipe. It was moist and delicious!

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  • Went down well with hubby (wannabe food critic ) &...

    Submitted by HelsP on 4. February 2017 - 14:00.

    Went down well with hubby (wannabe food critic ) & Miss Kindy - what more can you ask for tmrc_emoticons.)

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  • These muffins are delicious! I swapped the flour...

    Submitted by Amanda_Gregson on 3. February 2017 - 07:19.

    These muffins are delicious! I swapped the flour to gluten free self raising flour to make them gluten free. My kids love them and they're so good to pop in their lunch box for school.

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