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50 g raw quinoa (equivalent to 150 g cooked quinoa)
100 g grated carrots
Chives
3 eggs
125 g cream cheese
50 g flour
1 tsp baking powder
1 tsp sunflower seeds
Salt, pepper
Educational material
Creative cooking
Steps
Cooking the quinoa:
Wash the quinoa and drain it. Plunge it into boiling water. Cook for 10 minutes once the water returns to a boil, then remove from heat, cover and let the quinoa swell for 15 minutes.
Preheat the oven to 180°C.
In a bowl, chop the chives using scissors. Add 3 eggs, the grated carrots and 100g of cream cheese. Season with salt and pepper then mix until you obtain a smooth batter.
Add the quinoa, flour, 1 tsp of baking powder, paprika and a good handful of sunflower seeds.
Fill the molds halfway, then place a teaspoon of cream cheese in the center. Then cover with the preparation to the top of the molds.
Sprinkle with sunflower seeds.
Bake for 20 minutes then leave to cool before serving.
Served with a green salad, these original muffins will be a hit!
