Brunch Muffins – Gluten Free

If you are searching for a tasty alternative to processed, store bought muffins or packaged mix then we have a great solution for you. These muffins are made with mushrooms, zucchini and quinoa. If you do not like or want mushrooms substitute another veggie such as grated carrot. The vegetables can be made ahead and the muffins can be made and stored in the refrigerator for several days. The best – they can be eaten cold or reheated.  These come from Vicki & Ruth (sisters) over at May I have That Recipe. Make up a batch for yourself , family and friends. Enjoy & Share!

Ingredients
  • For the Quinoa:
  • 1 tbsp Extra Virgin Olive Oil
  • 1¼ cups raw quinoa (any variety)
  • 1¼ cups water
  • 1 tsp salt
  • For the Vegetables:
  • 3 medium zucchini, shredded
  • 1-8oz pack baby bella mushrooms or any mushrooms of your choice, silced
  • 1 tbsp extra virgin olive oil
  • ½ tsp salt
  • ⅛ tsp ground black pepper
  • ½ tsp garlic powder
  • Cheese and eggs:
  • 6 large eggs beaten
  • ½ tsp salt
  • 1 cup shredded cheddar cheese
  • 1 cup crumbled feta cheese
Instructions
  1. Preheat oven to 375F. Coat a muffin tin pan generously with cooking spray (this recipes makes 18 muffins)
  2. In a medium saucepan, heat olive oil. Add quinoa and sauté for 3-5 minutes, stirring often, so it’s well coated with oil
  3. Add 1¼ cups of water and 1 tsp salt.
  4. Bring to a boil, cover and simmer for about 15-20 minutes or until all the water has been absorbed and quinoa is tender, but not mushy. Set aside to cool slightly.
  5. In the meantime, cook mushrooms and shredded zucchini in a large skillet with olive oil, salt, pepper and garlic powder. Saute for 10-12 minutes on medium, until all the water from the zucchini and mushrooms is gone. Set aside to cool
  6. In a large bowl, combine beaten eggs, salt and add cheddar cheese. Add cooked vegetables and quinoa and mix well
  7. Fill 18 muffin tins with egg mixture about ¾ of the way. Sprinkle crumbled feta on top of each muffin
  8. Bake at 375F for 20 minutes or until eggs are cooked. Let them cool slightly
  9. Store in the fridge in an air tight container

Check out the original source for this recipe with all the directions as well as step-by-step photographs and helpful tips at: May I Have That Recipe

Source: Gluten Free Muffins

Photo: Muffins