Jacqueline Alwill

Brown Paper Nutrition

Vic (@nutrition4foodies) has been my rock in The Brown Paper Bag Kitchen for some time now and each week we make sure something which is an absolute stand out is created. Let it be known (and yes this early on a Monday!) that these TURMERIC AND VEGETABLE QUINOA MUFFINS are absolutely, hands down, best ever snack/breakfast/anytime-eat-them creation of all time. Oh my word!

Now the story behind these muffins is this…savoury muffins are so great, except usually there’s cheese, bacon or standard wheat in them, it’s hard to find one out and about that is incredibly healthy and tasty. Vic’s pulled all stumps and created a bundle of delish with NUTRITION TO BOOT!

The highlight in these little numbers is of course our lovely QUINOA. As a refresher, we love quinoa because:
+ it has a wonderful nutrition profile containing a rich supply anti-inflammatory phytonutrients
+ protein levels in this tiny seed are of the highest of all plant sources – major tick right there
+ it’s easy for most people to digest as it is gluten free
+ the tiny seed is named, a seed, not a grain, so if you’re avoiding grains then make friends stat

Vic is a student of nutritional medicine, passionate foodie, broccoli lover and honestly one of the most lovely and warm humans I have ever met and had the pleasure to know in a short time. You get a taste of all of this with the love she puts into her food.

Enjoy…Jacq and Vic x



Makes 12 small or 6 large

1 cup raw quinoa, rinsed
2 cups filtered water
3/4 cup besan flour
3 tablespoons linseeds
4 tablespoons nutritional yeast flakes
1 teaspoon ground turmeric
1 teaspoon sea salt
1 1/2 teaspoons baking powder
1/2 teaspoon bi-carb soda
5 eggs
1 cup grated zucchini
1/2 cup grated carrot
1 corn cob, kernels removed
3 tablespoons chopped parsley
1/2 cup pepitas, to top

Preheat oven to 180 degrees and line a muffin tray with cases or squares of baking paper.
Place the rinsed quinoa and filtered water in a saucepan over a medium high heat and bring to the boil. Once boiling, reduce to a simmer and cover. Leave to simmer for 13 minutes before removing from the heat. Allow to sit for five minutes covered before removing the lid and fluffing the quinoa with a fork.
In a mixing bowl combine the flour, linseeds, nutritional yeast, turmeric, salt, baking powder and bi-carb soda. Stir to combine.
In another bowl, whisk the eggs with the chopped parsley and the fold in the grated zucchini, carrot and corn kernels.
Make a well in the dry ingredients and pour in the wet ingredients and the quinoa. Stir gently to combine.
Spoon mix into lined muffin tray holes and top each muffin with a sprinkle of pepitas.
Bake for 30 minutes or until cooked through. Allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Store in an airtight container.