Quinoa Corn Muffins

Ah, winter, this season keeps on giving and giving with no real end in sight. But this post is not going to start with a lament about too much snow, rather, I'd like to acknowledge our incredible neighbours. These generous souls will brave the winds and the low low temperatures and while clearing up their driveway will clear up ours as well. With their two teens in tow, B & A  have all hands on deck and generally by the time we suit up and get outside, are cheerfully piling up snow left and right. When we tell them that we can take over and finish up they often say, "No, the more the merrier." The only thing merry according to me is their wonderful spirit. So, here's to neigbours who warm your heart despite the frigid temperatures outside - To B & A and their wonderful teens. Thank you!
You remember my mushroom soup from last night? well, we had them with these gluten free quinoa muffins. Recipe courtesy of my sister and mum with alterations made when I realized I had forgotten to pick up zucchini and used cream style corn instead. I added chili flakes for heat and jalapeno pepper for the same reason. Delicious when warm, not bad cold either.

Skill Level: Easy
Makes : 18 regular muffins or 45 mini muffins

INGREDIENTS:

• 2 cups cooked quinoa (1 cup quinoa cooked with 1 3/4 cups of water or chicken brothe)
• 3 eggs
• 1 can 380g cream style corn or 1 cup zucchini grated (see note above)
  
• 1 cup shredded mozarella or cheddar cheese
• 3 Tbsp grated parmesan
• 3/4 cup ham diced
• 2 Tbsp chopped parsley
• 1/2 cup chopped green onion
• 1/4 tsp salt
• 1/4 tsp red chili flakes
• 1/2 jalapeno pepper finely chopped

METHOD: 

1. Cook quinoa and set aside to cool

2. Preheat oven to 350 degres F and line muffin pans with paper or silicon cups

3. In a large bowl add all the ingredient except the quinoa, mix well and then add quinoa and combine until well mixed

4. Using an icecream scoop, fill the mixture into the prepared muffin trays. I had enough for one large tray of 12 and a smaller tray with 6 muffins

5. Bake for approximately 20 - 22 minutes, until edges are golden brown. Turn off the oven and leave the muffins for an additional 5 minutes. A toopick inserted into it should come out clean. 

6. Transfer to a wire rack and cool. Eat while warm.