Cheese Quinoa and Courgette Muffin

by Nicky White
Cheese Quinoa and Courgette Muffin


1 1/2 cup wholemeal spelt or 1 1/2 cup white spelt flour
1 cup ground almond
1 tspn salt
2 tspn baking powder
1 cup courgette - grated or finely chopped spinach or kale
1 cup cooked quinoa
100gm cheese - grated
3 eggs
1 cup milk - any kind you like, cow's, rice, almond, coconut. You can also use water


This delicious muffin is a fabulous addition to any lunchbox and are also a great "on the go" snack. They are so tasty and full of goodness. Preheat oven to 180 degrees. Grease a 12 cup muffin tray. In a large bowl place flours, salt and baking powder. Combine. Add the grated courgette, grated cheese and cooked quinoa. Combine with a fork to work out any lumps. In a separate bowl beat eggs and milk together. Add milk and egg to dry ingredients. Mix to combine. Spoon mixture into prepared muffin tray - 3/4 fill each cup. Bake for 30 -35 mins. They freeze well. I keep a bag in the freezer and just grab them out every morning and pop them directly into the lunchbox.

Highly recommended. We’ve been happy customers for many years. Great quality locally grown organic seasonal food (which ticks all the boxes for us). Never let us down with delivery or contents - and a really lovely family run team.

— Kevin, Chelmsford

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