Ingredients
Equipment
Method
- Preheat the oven to 170 degrees
- Remove the skin from the pumpkin and cut it into equal sized cubes. Roast or steam until soft
- Rinse and drain the quinoa and add to a small saucepan with 3/4 cup water. Bring up to a boil, then reduce the heat to low and cover with a lid to continue cooking until soft – roughly 10 minutes. Allow the quinoa to cool
- Take out a large bowl and add in the flour, baking powder, bi carb soda and salt. Mix gently to combine
- Next add the cooled quinoa to the bowl with the grated cheese, the mashed cooked pumpkin, dried oregano and the finely chopped fresh herbs
- In a separate bowl, crack the eggs and whisk well. Pour in the milk and olive oil and mix
- Pour the wet ingredients into the dry and mix well
- Spoon the batter into muffin tins and bake for roughly 12-15 minutes until golden on top and cooked within
Notes
Able to be frozen: yes
Age Appropriate: When on 2 meals + a day and tolerating both egg and dairy
Recipe for boob to food by Jane Houston
Add a comment
Show Comments
1Leave a Comment
Your email address will not be published. Required fields are marked *
Victoria says:
These smell as good as they taste. Highly recommend for mom aswel as little bub