Savoury Quinoa Muffins with 'Melange' Sauce

Guess it took no more than 30 minutes.. maybe 35.

It goes this way (I have to warn you that I am not very patient with long cooking or recipe writing, so I will keep it simple):

For about 6 muffins (depending on the size of the muffin tray/cups):



Beat 2 eggs.
Add 2/3 cup of plain yogurt (will try with kefir next time).
Beat it up together nicely.
Mince veggies of your choice (we used onions, cherry tomatoes, green chilli).
Add any herbs of choice (coriander leaves minced finely, rosemary leaves).
Add veggies to the mixture above.
Add 1 cup (Bob's Red Mill) Quinoa flour to this.
Add 1 tsp baking soda & 1/2 tsp baking powder.
Add salt to taste.
Mix it up nicely.
The whole thing takes about 10 mins (depending on your chopping and whisking skills really).

Prep your muffin cups with a few drops of olive oil or butter (We used Buttery Olive Oil From Tunisia that we got from our local store Olive and Well, EVOO with nice natural buttery taste to it, best of both worlds)

Preheat over to 350 deg. Pop in the muffin cups. Takes about 23 mins. We could wait only for 20 mins, and it was still well done and nice and moist inside. Prefer that over dry.

We used some of the 23 minutes to make the sauce to go with it. Basically our sauce and condiment-making usually depends on what is in the fridge. Sunil made parsley pesto yesterday with fresh parsley, lots of garlic, pine nuts (or you could buy the refrigerated kinds without preservatives for similar taste) and bottled it up. It looked so bright green and yummy, and we wanted to use that in something. So we added it to the sauce.

'Melange' sauce = A nice big dollop of that pesto + a dash of Sriracha + a tbsp of store-bought Tahini sauce + 1/2 cup of Kefir

 

This is how I ate it, pouring the saucy goodness over the moist warm muffin. You can eat however you like. :)