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Nutrition: per muffin

  • kcal164
  • fat8g
  • saturates1g
  • carbs13g
  • sugars7g
  • fibre3g
  • protein9g
  • salt0.1g

Method

  • step 1

    Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with paper cases. Tip the quinoa and apricots into a small pan with 300ml water, bring to the boil, then turn the heat right down, cover and simmer for 20 mins until the water has been absorbed and the quinoa is cooked. Check frequently that it doesn’t boil dry.

  • step 2

    Meanwhile, beat the quark with the eggs, extract, oil, apples, and orange zest and juice. Stir in the cooled quinoa mixture, then fold in the pumpkin seeds, flour, ground almonds, chia seeds, wheatgerm and baking powder. Spoon into the muffin cases, scatter with a few pumpkin seeds and bake for 20 mins.

Recipe from Good Food magazine, June 2014

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Comments, questions and tips (12)

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Overall rating

A star rating of 2.1 out of 5.6 ratings

janeronayne

I like these - husband did too, however I did alter the recipe slightly. I don’t think you need the oil. I used 0 fat yoghurt instead of quark and 85g wholemeal flour and no wheat germ (only because I didn’t have any) and 1 large apple. I omitted vanilla essence and added cinnamon. You have to cook…

karenbain

Wish I’d read the reviews before I made them. Had to cook for way longer than the recipe stated and even then they were quite soggy in the middle- not nice

christinasinclair

tip

I made this excluding the orange and coating the wet ingredients (also squeezing some excess juice off the apple) with some flour to adjust the consistency. It came out like tasty sweet bread for me and quite liked it. Hope that helps

jaas74

And to the bin they went.

jaas74

A star rating of 1 out of 5.

Unfortunately I did not read the comments as well before making the muffins, as I was never dissapointed by recipes off this site. I have switched the oven to bottom heating only after 25 minutes, as the tops where nicely brown but the middles soggy. After further 10 minutes I am now waiting…

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