Zucchini, Quinoa and Cheese Muffins

Makes 12 muffins 

Ingredients: 

• 1¼ cup stone-ground wholewheat flour (you can also do half stone-ground wholewheat flour and half all-purpose flour) 
• 2 tsp baking powder 
• 1 tsp baking soda 
• ¾ teaspoon salt 
• Freshly ground black pepper, to taste 
• 1¼ cup cooked quinoa 2 large eggs 
• ¼ cup olive oil 
• 1⅓ cup plain Greek style yoghurt 
• 1½ cup grated zucchini 
• 1 cup tightly packed chopped rocket 
• 1 tbsp chopped parsley or coriander 
• 1 cup grated cheddar, divided 

Method: 

1. Preheat the oven to 190⁰C. Line muffin tins with muffin cups.
2. In a medium bowl, sift together the flour, baking powder, baking soda, salt, and black pepper.
3. In a separate large bowl, combine the cooked quinoa, eggs, olive oil, and yoghurt with a wooden spoon.
4. Gently stir in the dry ingredients, mixing just until combined.
5. Fold in the grated zucchini, chopped rocket, herbs, and ¾ cup of the cheddar.
6. Fill muffin cups almost until full, then sprinkle with the remaining grated Cheddar.
7. Bake for 22 to 25 minutes, or until very well browned and puffy.
8. Let them cool in muffin tins for 10 minutes, then transfer to a wire rack.