Savoury Vegie Muffins


1 1/2 cups water

1/2 cup quinoa

1/2 small cauliflower – cut into pieces

2 large carrots – grated

1 large zucchini – grated

1/4 cup chives – finely chopped

1 1/2 tsp salt

4 eggs

1/4 cup sunflower oil


  1. Preheat oven to 180c and prepare a 12 hole muffin tray with muffin cases
  2. Put water, quinoa and cauliflower in a medium saucepan and bring to the boil. Cover and reduce heat to low for 15 minutes.
  3. Drain any excess water from cauliflower mixture then mash with a potato mashed. Set aside to cool slightly.
  4. Pleace grated carrot, apple, zucchini, chives, salt and pepper into large bowl.
  5. Add the cauliflower mixture into the bowl and mix thoroughly using a fork.
  6. In a small bowl place eggs and oil and beat with a hand whisk. Add to the vegie mixture and stir until well combined.
  7. Place spoonfuls of the mixture into the muffin cases and sprinkle with paprika.
  8. Bake in preheated oven for 20 minutes

This recipe has been kindly shared by Collette White from:

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