Friday, January 10, 2014

Quinoa & Cauliflower Pizza Muffins

After trying cauliflower in place of fried rice one night and then quinoa pizza muffins the next, I had a lot of good ingredients leftover to work with. So, last night I made quinoa and cauliflower pizza muffins! They stick together much better than the quinoa muffins and taste amazing.

So here is the revised recipe:

Quinoa & Cauliflower Pizza Muffins
Makes ~12 muffins

1 cup cooked quinoa
1 cup sauteed shredded cauliflower (cook until softened)
2 large eggs (or 3 egg whites)
1 cup shredded mozzarella cheese (OR light cheddar OR feta)
1 cup cooked extra lean hamburger
1 cup finely chopped onion
1 cup chopped mushrooms 
2 tsp minced garlic
1/2 cup fresh basil, chopped
1 tsp paprika
1 tsp dried crushed oregano
and pizza sauce for dipping

1.Preheat oven to 350 degrees. Add muffin cups/liners to muffin tin.
2. Mix together all ingredients, except pizza sauce, in a medium mixing bowl.
3. Distribute mixture into muffin tin, filling each cup to the top, and press down gently to compact.
4. Bake for 18-20 minutes.
5. Let cool slightly before eating or some may stick to the cup/liner AND they’re easier to dip once cooled.

Note: Feel free to replace 1 cup mushrooms with the veggie of your choice and/or nix the meat to make them vegetarian.


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