Savory Quinoa, Spinach, and Feta Muffins - photo 1
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Savory Quinoa, Spinach, and Feta Muffins

Pikantne Snacks Takeaway Dishes Vegetarian Dishes 60 min Easy 12 wyświetleń ~21.82 PLN - (0)
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Description

Here’s the perfect solution to the dilemma of 'what instead of a sandwich?'. These savory muffins are a true revolution in the lunchbox! They are fluffy, moist, and full of flavor, while also being incredibly filling and nutritious. The base is quinoa, known as the 'gold of the Incas', which provides complete protein. The combination of the slightly earthy taste of spinach with salty, creamy feta and aromatic garlic creates a perfect composition. The muffins are not only delicious but also look beautiful – the golden top contrasts with the green-white interior. They can be eaten warm, straight from the oven, but they also taste great cold, making them an ideal snack for work, school, or a picnic. Serve them solo or with a light yogurt-herb sauce that will enhance their Mediterranean character. This dish proves that healthy means tasty!

Ingredients (13)

Servings:
4
  • Komosa ryżowa (quinoa) 100 g
  • Fresh spinach 200 g
  • Feta cheese 150 g
  • Eggs 3 szt.
  • Whole wheat flour 150 g
  • 2% Milk 120 ml
  • Olive oil 60 ml
  • Onion 0.7 szt.
  • Garlic 2 ząbki
  • Baking powder 5 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Pestki słonecznika 20 g
💰 Szacowany koszt dania: ~21.82 PLN (5.45 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Start by cooking the quinoa. Place 100g of quinoa in a very fine sieve and rinse it thoroughly under cold running water for about a minute. Rub the grains with your hands to remove the saponins that give a bitter taste. Then transfer the rinsed quinoa to a small pot, add 200 ml of cold water (ratio 1:2) and a pinch of salt. Bring to a boil, then reduce the heat to the minimum, cover the pot, and cook for about 15 minutes, until the quinoa has absorbed all the water. Remove from heat and let it sit covered for another 5 minutes. Finally, gently fluff it with a fork.

Ingredients: Komosa ryżowa (quinoa), Salt
Use a heavy-bottomed pot to prevent the quinoa from burning. Do not lift the lid while cooking! The cooked quinoa should be fluffy, and the grains slightly translucent with a visible white 'tail'.
2

Meanwhile, while the quinoa is cooking, prepare the vegetables. Peel the onion and garlic. Chop the onion into small cubes (about 0.5 cm x 0.5 cm). Press the garlic through a garlic press or chop it very finely. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté, stirring occasionally, for 4-5 minutes until it becomes translucent and soft. Add the garlic and sauté for another minute until fragrant. Be careful not to burn it.

Ingredients: Onion, Garlic, Olive oil
The best pan will be 26-28 cm in diameter. Use a wooden or silicone spatula for stirring. Watch the garlic closely; if it burns, it will become bitter and ruin the flavor of the entire dish.
3

To the sautéed onion and garlic in the pan, add fresh spinach in batches. If the leaves are large, you can roughly chop them first. Stir until the spinach 'wilts' and significantly reduces in volume. This will take about 2-3 minutes. Season with salt and freshly ground pepper. Remove the pan from the heat and set aside to cool slightly. If a lot of water has collected at the bottom, gently squeeze the spinach in a sieve.

Ingredients: Fresh spinach, Salt, Pieprz czarny świeżo mielony
It's best to add spinach by the handful - when the first batch wilts, add another. This prevents the leaves from 'steaming' in their own juice. Draining the excess water is important to ensure the muffins aren't too wet inside.

Preparing the batter for the cupcakes

4

Preheat the oven to 180°C (fan) or 200°C (top-bottom). Prepare a muffin tin for 12 muffins - line it with paper liners or thoroughly grease each cavity with butter and dust with flour. In a large bowl, combine the dry ingredients: sift whole wheat flour and baking powder, add a pinch of salt and pepper. Mix everything well using a whisk.

Ingredients: Whole wheat flour, Baking powder, Salt, Pieprz czarny świeżo mielony
Sifting the flour with baking powder aerates it and prevents lumps from forming, making the muffins fluffier. Use a standard muffin tin.
5

In a second, smaller bowl, combine the wet ingredients. Crack 3 eggs and beat them with a fork or whisk until the whites and yolks are combined. Add the milk and the remaining olive oil, and mix everything until you achieve a smooth emulsion.

Ingredients: Eggs, 2% Milk, Olive oil
Make sure the wet ingredients are at room temperature. Taking the eggs and milk out of the fridge 30 minutes beforehand will help achieve a better cake structure.
6

Now we will combine everything together. Pour the wet ingredients into the bowl with the dry ones. Gently mix with a spatula or large spoon just until the ingredients are combined. Don't worry if there are small lumps remaining. Overmixing will make the muffins tough and rubbery. Add the cooked and cooled quinoa, the cooled spinach with onion, and the crumbled feta cheese. Again, gently mix, making only a few movements to evenly distribute the ingredients.

Ingredients: Komosa ryżowa (quinoa), Fresh spinach, Feta cheese
This is the most important step! The key to fluffy muffins is 'under-mixing' the batter. Mix only until the ingredients are combined. The quinoa and spinach must be cooled so they don't 'cook' the eggs and flour.

Baking

7

Using a spoon or ice cream scoop, fill the prepared molds with the batter to about 3/4 full. If you are using the optional ingredient, sprinkle the tops of each cupcake with sunflower seeds. Place the mold in the preheated oven.

Ingredients: Pestki słonecznika
Using an ice cream scoop is a great way to portion the batter evenly. Do not fill the molds to the top, as the cupcakes will rise while baking.
8

Bake the cupcakes for 20-25 minutes at 180°C with convection. They will be ready when they rise and the tops turn golden brown. To ensure they are baked through, perform the toothpick test – insert a wooden skewer into the center of one of the cupcakes. If it comes out clean and dry, the cupcakes are ready. If there is wet batter on it, bake for another 3-5 minutes.

Every oven is different, so start checking the cupcakes after 20 minutes. Be careful not to overbake them, as they will become dry.
9

Remove the pan from the oven and let it sit for 5 minutes. After this time, carefully remove the cupcakes from the molds and transfer them to a wire rack to cool completely. Leaving them in the hot pan for too long may cause them to become soggy on the bottom.

Use kitchen gloves, the pan will be very hot! Cooling on a rack ensures air circulation from all sides, which is key for the perfect texture.

Fun Fact

💡

Quinoa, or quinoa, was a staple of the Inca diet, who called it 'the mother of all grains' and regarded it as sacred. Although it is technically a seed and not a grain, it is one of the few plant sources that contains all nine essential amino acids.

Best for

Lunch do pracy Zdrowe śniadanie na wynos Przekąska na piknik Poczęstunek na imprezę

Tips

🍽️ Serving

The cupcakes are delicious on their own, but you can serve them with a simple yogurt sauce: mix Greek yogurt with chopped dill, a little lemon juice, salt, and pepper. They also pair wonderfully with a salad of fresh tomatoes and arugula.

🥡 Storage

Once completely cooled, store the cupcakes in an airtight container in the refrigerator for 3-4 days. They can also be frozen - wrap each cupcake individually in plastic wrap, then place them in a ziplock bag. They will stay fresh in the freezer for up to 3 months. Thaw at room temperature or heat in the microwave.

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