These delicious quinoa cornbread muffins are loaded with all your favorite Tex-Mex flavors and are as healthy as they are tasty. Packed with protein, this simple one-bowl recipe is great as a wholesome and hassle-free snack, to munch on during game-day, or the perfect companion to a steaming bowl of chili.
Ingredients
1cupquinoa
15ouncecan black beans, drained and rinsed
1cupfrozen corn
2largeeggs
1cupgrated cheddar
½cupcrumbled queso
¼cupchopped cilantro
1tablespoonchili powder
1teaspoonsea salt
Instructions
Place the quinoa in a pot with 2 cups of water and bring it to a boil. Reduce the heat to low, cover the pot, and simmer for 15 minutes.
1 cup quinoa
Preheat your oven to 350 degrees Fahrenheit. Grease a 12-cup muffin tin.
Mix all the ingredients, including the cooked quinoa, together in a large bowl. Divide between the 12 muffin cups and press the tops down firmly. You can wet your hands with a little oil to help stop the quinoa from sticking to them. Bake in the oven for 20 minutes.
15 ounce can black beans, 1 cup frozen corn, 2 large eggs, 1 cup grated cheddar, ½ cup crumbled queso, ¼ cup chopped cilantro, 1 tablespoon chili powder, 1 teaspoon sea salt
Let the quinoa muffins cool for 5 minutes before you carefully remove them from the muffin tin. Set aside on a cooling rack to cool completely.