Savory Quinoa Muffins
I was in the mood for something a little different when I made quinoa muffins for the week. I LOVE this sweeter version, but was feeling like something a little more savory.
Taste-wise, they were everything I wished for them to be: a mild nutty flavor from the quinoa, robust sundried tomatoes, creamy goat cheese and bright, fresh spinach.
The only problem?
They came out a little crumbly.
When I was popping my “taster” out of the muffin pan, I said to the Pilot, “Ahh, man. They’re kinda crumbly.”
He came into the kitchen to see what I was up to and said:
“Well, you have to crumble a few… whatever you call those… to make a few whatever you call those.”
True words, indeed.
They do a better job of holding their shape if you make sure to let them cool completely before removing them from the pan. This is the hardest part, but it’s worth it to have more muffin-esque treats to freeze or store in the fridge.
I’m still going to post the recipe because it’s pretty dang delicious, but if you have any ideas on how to make them less crumbly, please let me know!
In the meantime, you can always fork it 🙂
Savory Quinoa Muffins
Gluten-free, flourless
Makes 8 large muffins
1 C quinoa, rinsed and boiled in 1 1/4 C water for 12 minutes- you want the quinoa to be almost cooked, but not super soft and mushy
1 1/4 C almond meal
1 egg (or flax egg)
1/2 C milk of choice (I used almond)
1/2 t sea salt
1/2 t oregano
1/4 t garlic powder
2.5 oz creamy goat cheese
3/4 C spinach, chopped
7 sundried tomatoes, chopped (I prefer the jarred ones in olive oil, but if you’re using regular sundried tomatoes, soak them in water for 30 minutes or so before chopping)
1. Preheat the oven to 350 and spray a muffin pan with nonstick spray or olive oil.
2. Mix all of the ingredients in a large bowl.
3. Scoop the mixture into 8 muffins tins (all the way to the top, since this batter will not be rising).
4. Bake for 25 minutes at 350.
5. Let cool completely before enjoying… if you have the patience. Like all muffins, these are especially delicious warm with a drizzle of olive oil or smear or butter.
Hope you enjoy!!
xoxo
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AMAZING! I am so making these 🙂 Crumbly or not <3
These look so good! Any thoughts on swaps for the almond meal? I’m allergic.
coconut flour, maybe?
gluten free, or regular bread crumbs?
Thank you! I only have fava bean flour on hand – maybe I’ll try it with that.
In order to make the muffins not so crumbly, you need another “binding agent” – or another ingredient that will make additional ingredients stick to one another. This comes in the form of a few things….eggs, chia seeds, xanthan gum etc. There’s a great article about gluten free baking and needing binding agents here:
http://jenncuisine.com/2010/08/gluten-free-substitutions-part-vi-binding-agents/
I’d go with another egg and see if it works, it’s the simplest option. 🙂
I have an abundance of quinoa, and I’ve been looking for something to do with it, I’ll try the second egg and report back!
those look and sound yummy beyond words actually…for less crumbly i would think to use less almond meal…and maybe more egg/egg whites?
thanks for the recipe!
=)
What a funny coincidence – I made quinoa muffins too, yesterday and blogged about them. But mine were actually with tuna and without almond meal/milk. You should probably add more egg and less almond meal next time to avoid crumbling.
Mmm these would work great as a lunch side! I need to cook with sun dried tomatoes more often – they’re so tasty!
I’ve yet to try my hand at making savory muffins, but these are making me think that I should probably get around to doing it soon. The combination of goat cheese, sundried tomatoes, and savory spices? Sounds heavenly. And I love how they’re individually sized and nice and portable 😀
making these for a dinner side tonight! YUM! 🙂
These look delicious! Love this recipe!
What a great idea with the tomatoes! They look amazing, and I love eating my muffins with a fork anyway! Great job!
These look delicious! Thanks for the recipe. I’ve been looking for more things to do with quinoa lately, since I’m still fairly new to using it.
I want to make these immediately – crumbly or not – they sound delicious!
Yum! Haha, love the Pilot’s input. I’m thinking these should be called the “whatever you call those muffins” in his honor. 😉
These flavors look amazing! I want togive this a whirl. 🙂
You’ve combined all of my favourite flavours into these muffins!!! Can’t wait to make these!
Looks good Gina,will be making this. I do have a question re almond flour, whenever I bake with it (mostly muffins) they seem a little heavy, any suggestions?
These look SOOOO YUMMY!!!! Great recipe!
Looks delicious! All of those ingredients are things I love- definitely going to have to try and make those.
I never think to make savory baked goods. These look like a great addition to a brunch spread
I love quinoa these look so good!
Savory > Sweet any day! Maybe another flax egg would help bind them together a little more? Looks delicious either way!
Hmmm, goat cheese and dried tomatoes in a portable product – perfect. Crumbly or not! 🙂
Delicious looking. Try xanthan gum, or half the goat cheese with some yogurt… that is what I would try. 🙂
I would just add an extra egg! Thumbs up for the goat cheese and spinach combo.
I had the same “crumble” problem with cookies last week. An extra egg or a tbs or so of chia seeds 🙂 thanks for the great recipe.
Gina,
The last few times I have tried quinoa I just hated it! I thought it would taste like cous cous but it definitely does not. Do you recommend a certain brand, or cooking trick that I might have more luck with. I would live the benefits of it, but just don’t like it!
try cooking it in the rice cooker in veggie broth instead of water, add 1/2 onion, some dried thyme, and after it’s cooked, season well with sea salt and add goat cheese, chopped fresh spinach and sundried tomatoes.
oh and a nice drizzle of olive oil + squeeze of lemon juice
Great idea!
nom nom!!!! as for less crumbly-ness, I wonder if a little fat might help? maybe a tbsp of olive oil or coconut oil??? thanks for sharing, Gina!
Just made them! They are delicious, but yes, very crumbly! Turned basically back into regular quinoa once in my bowl, but no matter! Ate it on top of a salad beast. Delicious!!
Anything with semi-dried tomatoes sounds good to me!
these look so good! i just pinned them so i can try them later this week 🙂
I made these today with a little less almond meal, 2 eggs, kale instead of spinach (#needtogotothegrocerystore) a few spoonfuls of chia seeds and added some chopped greek olives and about 3 tbsp olive oli. They held together quite well:)
Looks yummY! Here is my fave banana bread recipe: http://lifeistoliveandlove.wordpress.com/2013/01/25/healthy-low-fat-banana-bread-recipe/
I (finally!) made these tonight as I’m prepping for the week and they are TO DIE FOR!
I made them with the following changes:
1 c. Whole wheat flour (I don’t really care about gluten and it’s what I had on hand)
1 Tbs. chia seeds
2 eggs
Kale instead of spinach
They held together really well. Thanks for another amazing recipe Gina!
yay, happy you liked them!
I used your recipe as an inspiration for my Tomato Kale Quinoa Muffins and they turned out fantastic. Thanks for great idea!
http://spicysweetpotato.blogspot.com/2013/05/tomato-kale-quinoa-muffins.html
~Amy