Cheesy Quinoa Muffins

Sorry folks, no picture to go with this one as it was one of my first "experiments" in the kitchen prior to starting Cooking Cadenza. If I remember I will add one later should I make this dish again (which is more than likely). Everyone knows quinoa is one of the "better" grains for protein, and while this recipe is no blueberry muffin, it is pretty darn good. And the Panko bread crumbs on top make it deliciously crunchy. Enjoy!

CHEESY QUINOA MUFFINS

Servings: 6

Weight Watchers Points Plus: 

2+ for 1 muffin, 5+ for 2 muffins

                                                             

Ingredients:

•  ½ cup quinoa
• 3 TBSP Egg Beaters  (or 1 large egg)
• ¼ cup skim milk
• 2 TBSP grated Cheddar cheese
• ¼ c Panko bread crumbs
• Optional:
• Pinch of salt
• Veggies of choice (peas/zucchini/broccoli/etc)
• Panko bread crumbs
• Clove of garlic, sour cream, salsa... etc

Directions:

1.  Preheat oven to 350° F.
2.   Lightly sauté any veggies to be included in the dish.
3. Cook quinoa to packaged instructions until fully cooked (about 15 minutes)
4.   Coat a 6-dish muffin tin with cooking spray.
5. Whisk together eggs and milk in bowl, folding in quinoa mixture and cheese. Stir well and let some of the cheese melt.
6. Transfer to baking dish/muffin tins (and add panko/bread crumbs now if going to) and bake for 30-35 minutes, or until bread crumbs are browned.