Brad Jones
Healthy food doesn’t have to take a century to make. With a little prep and one humble muffin pan, you can make breakfast, lunch, and snack foods in a portable size that are easy to take with you anywhere.
Click here to see the full list of muffin tin recipes.
Directions:
Preheat oven to 375°.
Bring water to a boil in a medium saucepan, and add quinoa. Reduce to a simmer, cover, and cook until quinoa is tender, about 15 minutes. Transfer to a large bowl; let cool.
Add beans, cottage cheese, and green onions, and toss to combine. Gently whisk eggs, flour, baking powder, and salt in a small bowl. Stir into quinoa mixture.
Spray a 12-cup muffin tin with non-stick spray, and divide quinoa mixture among the cups. Top each with 1 Tbsp pepper jack cheese.
Bake until cakes are puffed and golden, about 20 minutes.
Meanwhile, combine salsa ingredients in a blender or food processor, and puree until smooth.
Serve cakes with salsa on the side.
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