Savory Quinoa Muffins (Gluten-Free)
A good concept, but much too 'savory.' Used 3 large eggs and I think I got the texture right for the recipe. It made 1 dozen, loosely spooned into cups. You can tell by the recipe that this is not a batter. They were somewhat greasy.
I suspect I will try it again, because it is a good idea, easy, and something new for a quick breakfast. Will not add Worcester sauce at all. Did not use garlic and won't use any of the spices listed. Will make more like baby quiches. I think the quinoa will make baby quiches have enough texture and chew to be filling. Will mix 3 eggs and maybe a cup of milk into the quinoa, spinach and cheese, then put into parchment muffin cups. I'm thinking the bacon didn't do much for it, so unless I have some just waiting around bored, I'll probably leave that out also.
Anyway, I still think this is a good idea and could be excellent once adjusted to my tastebuds. This recipe as written is too 'savory' for any time of day, especially breakfast.
I took pictures and will try to upload them. If it works, one photo is before baking, and one after.
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Nov. 19, 2014