Quinoa Veggie Muffins

• 2 tbs flaxseed meal
• 1 cup plant-milk
• 1/3 cup olive oil
• 2 tbs Tamari (or soy sauce, non-gluten-free option)
• 2 tsp lemon or lime juice
• 1 cup finely chopped veggies of choice (recommended: carrots, green peas and sweet corn)
• 1/3 cup fresh parsley
• 1 + 2/3 cups cooked quinoa (~½ cup uncooked)
• 1 cup gluten-free 1-to-1 flour
• 1/4 tsp baking soda
• 1 tsp baking powder
• Pinch ground cinnamon
• 1/2 tsp salt (or to taste)
• 1/2 tsp garlic powder
• 1/2 tsp ground cumin
• 1/8 tsp cayenne powder (or to taste)

Cooking Notes:

1. When selecting what vegetables to add to your muffins, use your judgement for cooking the vegetables. For example: carrots don’t need to be cooked and can be added raw. However, for green peas and sweetcorn, lightly boil them, drain the water and then add them to the batter.
2. Ensure quinoa is at room temperature or cold when adding it to the batter.