These muffins are perfect eaten warm with a green salad for lunch or equally good cold if you have leftovers - perfect to take on a picnic.
Ingredients (Makes 6 muffins - serving 3 for a light lunch)
400g sweet potatoes cut into 1cm cubes
1 medium red onion cut into 6-8 wedges
170g cooked quinoa (38g uncooked)
1 tbsp linseed/flaxseed
1 tbsp thyme leaves
2 eggs (beaten)
50g grated parmesan
100g crumbled feta
½ tsp salt
½ tsp black pepper
Pre heat oven to 200C/180 Fan/Gas 6.
Prepare squares of greaseproof paper to fit into a muffin tin.
Place sweet potato, red onion and oil in a roasting tray, season with salt and roast for approximately 25 minutes until tender and beginning to brown at the edges.
Cook the quinoa unless using pre-cooked. Rinse it well then put it in a small saucepan with 125ml water and a pinch of salt and bring to the boil. Reduce to a simmer and cook until the quinoa has absorbed all the water (approximately 10 mins) then remove the saucepan from the heat, cover and allow the quinoa to steam for 10 minutes.
Combine the roasted squash and onion, cooked quinoa, linseeds, parmesan, feta, thyme, eggs, and black pepper and mix gently until just combined.
Spoon into the baking parchment cases in the muffin tin, drizzle with olive oil and bake for 30-35 minutes until golden brown.