High Protein Quinoa Muffins – Gluten Free

I wanted to create a simple muffins recipe that was easy to prepare and bake. I wanted to have the dish, packed with nutrients, high in quality protein, delicious in taste, soft in texture, and a practical option for packed lunches, either to school or to work. To make this recipe  easy to reproduce in any kitchen, I used commercial cottage cheese, available from any supermarket. For my everyday baking I usually use my own homemade cottage cheese, which is not a standard product.

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Ingredients:

for 12 medium size muffins

  • 200g tub Bulla Original low fat cottage cheese
  • 50ml low fat milk
  • 2 large eggs
  • 120g quinoa flour (I used Well and Good quinoa flour from Raw Ingredients line)
  • 5g baking powder gluten free
  • 1 table spoon olive oil
  • 3 rashes of short cut rindless low fat bacon
  • 200g punnet brown mushrooms
  • 2 onions (I used  1 onion and 1 baby leek)
  • fresh thyme
  • table spoon grated mozzarella cheese (optional)
  • butter to grease and rice flour to dust muffin cups in baking pan (dusting with rice flour is optional)

Preparation:

  • prepare baking tray, grease muffin cups with butter and dust with rice flour
  • heat olive oil in a pan
  • add chopped leek, onion and diced bacon
  • sauté until onion and leek become translucent
  •  add chopped mushrooms, season with salt and black pepper
  • cook on medium heat until mushrooms are cooked through and all the liquid from mushrooms is gone, add fresh thyme, set aside to cool

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  • sift quinoa flour and baking powder into a bowl
  • combine them together with a whisk, set aside
  • blend cottage cheese with milk using stick blender
  • beat eggs with a whisk and add them to cottage cheese
  • whisk the mixture together
  • add quinoa flour with baking powder to wet ingredients
  • combine wet and dry ingredients together, make sure there are not lumps
  • add cooked and cooled down bacon, mushroom and onion mixture
  • combine all ingredients together
  • fill greased (and dusted) muffin cups, they have to be only half full
  • if using cheese on top, apply some grated cheese
  • bake in preheated to 170C fan forced oven for 30 min.
  • rest muffins on a wire rack

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These muffins have soft, airy and springy texture. I love the taste of quinoa flour in baking dishes, in rolled dough and in bread, but it really shines in these muffins, being the only flour used. These muffins do not go dry or hard, they stay soft and moist even the next day.

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Greasing and dusting muffin cups instead of using muffin liners, gives muffins nice soft crust. I used seasoning only to cook onion, mushroom and bacon filling, because commercial cottage cheese has enough sodium in it. Cottage cheese, though quite runny, helps to support the airy and soft texture of the muffins, due to the presence of thickeners among extra ingredients. These muffins are packed with protein from egg whites, cottage cheese, mushrooms, bacon and quinoa, not in the order it is mentioned. I will not burden readers with many numbers, I will only say, that quinoa flour has 13.6% of protein in dry matter, while even good quality gluten free flour mixes have on average no more than 2.5%, while some have below 1% of protein. My approximate calculations gave me 5.2g of protein in each muffin and only 2.5g of fat (without cheese topping). Make your own judgement how good or not so good it is for you.

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