I was kind off tired cooking nearly the same thing every time. So, to spice things up just a little bit, I decided to use a muffin/cupcake pan. Hmm, a savory muffin? Why not? This is where my vegetables buckwheat quinoa egg muffins is born! Though I eat it for lunch, this gluten free muffin is perfect for breakfast and brunch too. Heck, you can even eat it for dinner or snack. It’s suitable for all ages because it’s just so healthy.
Vegetables buckwheat quinoa egg muffins.
Let’s get cooking!
First, cook the buckwheat and quinoa. Refer recipe below for a thorough step-by-step.
Cooked hulled buckwheat, red quinoa and black quinoa in a mixing bowl.
If you don’t have red and black quinoa, you may use white quinoa. Reason for using red and black is because I don’t have white quinoa in my pantry currently. Besides, red and black give the muffins more color and nutty taste.
Blanch water spinach or kangkong (in Malay) for a minute in boiling water. Strain with sieve and let it run under cold water or in ice water. Then squeeze out the water and chop it roughly. Add it to the mixing bowl. Blanch carrot using the same method above for 2-3 minutes. Saute onion and wood ear fungus separately and add to mixing bowl as well.
No water spinach? Substitute with spinach then.
Here’s what it looks like after adding everything in the mixing bowl.
Add 4 eggs, salt and black pepper. Mix it well.
Spoon the mixture into a muffin pan, to about nearly full. Garnish with chopped spring onions. Bake for 18-20 minutes in a 170oC preheated oven. I did not grease the pan. The muffins came off easily once it cools.
If you don’t have a muffin/cupcake pan, you can use muffin/cupcake paper cup.
Vegetables buckwheat quinoa egg muffins fresh out from the oven.
My golden nugget. ❤️ Just look at the texture inside.
The onion, carrot and cherry tomatoes provide this muffin with sweetness, while the wood ear fungus give it a QQ texture (bouncy/springy). Give it a try and let me know how is it.
Vegetables Buckwheat Quinoa Egg Muffins
Makes 10 muffins
3/4 cups mixture of hulled buckwheat + red & black quinoa (you can use white quinoa too)
1 1/2 cups water
75g water spinach (kangkong)
1 large onion, quartered
1 medium carrot, cubed
6 pieces wood ear fungus, rehydrated and sliced
8 pieces cherry tomatoes, halved
1 1/2 teaspoon + a pinch of salt
freshly grounded black pepper
some cooking oil for sauteing
chopped spring onions for garnish (optional)
1. Place hulled buckwheat and red & black quinoa in a saucepan. Add 1 1/2 cups water and a pinch of salt. Let water come to boil in medium heat.
2. Once it boils, turn the heat to very low and cover with lid. Let buckwheat and quinoa cook until all water is absorbed.
3. Turn off heat and give the cooked buckwheat and quinoa a few stir with a spoon. Cover back the lid.
4. After 15-20 minutes, transfer them to a mixing bowl.
5. Meanwhile in another saucepan, blanch the water spinach for about 1 minute. Place in a sieve and run the water spinach under cold running water. Wring the water spinach and chop roughly. Add it to the buckwheat quinoa mixing bowl.
6. Next blanch the carrot for about 2 minutes. Place in sieve and run the carrot under cold running water. Add to the mixing bowl.
7. Add 2-3 tablespoons of cooking oil in a pan. Saute the onion until it starts browning and translucent. Add to the mixing bowl.
8. Saute wood ear fungus with about 1 tablespoon cooking oil and a pinch of salt. Cook for about 2-3 minutes. Add to mixing bowl.
9. In the mixing bowl, also add halved cherry tomatoes, 4 eggs, 1 1/2 teaspoon salt and black pepper. Mix everything with a spoon.
10. Scoop the vegetable buckwheat quinoa egg mixture into a muffin pan, to nearly full. Top with chopped spring onions.
11. Bake in a 170oC preheated oven for about 18-20 minutes. Serve warm.