I love the idea of making little easy snacks in the muffin tin. It is definitely a new idea that has spread like wildfire. Each little cup makes a great portion size so they are really good for portion control.
Surprisingly this recipe turned out really well! I wasn’t so sure when I first became inspired for it if the quinoa would hold together with everything. But it worked! These little muffins are very tasty. They also froze very well so if your not going to eat them all, either store in the fridge for 4-5 days or put into the freezer to pull out at another time.
They make a great appetizer. Or they are great to meal prep for lunches or an after school snack. You could easily eat four to make a meal out of it as they have lots of protein and lots of nutrients as well.
Calories per muffin 97
2 Sweet potatoes peeled and diced into 2cm cubes
2 tbsp extra virgin olive oil
Big pinch of salt
½ onion sliced
1 ½ cups cooked quinoa
2 tbsp flaxseeds
1 ¾ cup cottage cheese
¼ cup egg whites
2 tbsp thyme
Preheat oven to 400. Toss sweet potato in olive oil, salt, and pepper. Spread out on baking sheet. Toss onion in tsp of olive oil spread out in small baking dish. Bake both for 25 minutes. Potatoes should be slightly crispy and onion caramelized. Let both cool a bit. Once cooled mix with the rest of the ingredients well. Add more salt and pepper. Scoop mixture into muffin tins. Sprinkle a little cheese on top if desired. Bake for 30-35 minutes.