Plum & quinoa muffins

Difficulty:  Easy

Serves:  12 muffins

Fresh from the garden:  plums, eggs


  • metric measuring spoons and cups
  • paper liners
  • muffin tins
  • Knife
  • Chopping board and non-slip mat
  • scales
  • bowls – 1 medium, 1 large
  • whisk
  • spatula
  • tablespoon
  • wire rack

  • 1 cup (190g) cooked white quinoa
  • 2 cups (320g) wholemeal self-raising flour
  • ½ cup (110g) raw sugar
  • 1 teaspoon mixed spice
  • 2 teaspoons baking powder
  • 1½ cups (420g) natural greek-style yoghurt
  • ⅓ cup (80ml) light olive oil
  • 3 eggs, lightly whisked
  • 2 teaspoons vanilla extract
  • 3 plums, cut into thin wedges
What to do

  • Preheat the oven to 180oC.

Prepare the muffin tins

  • Place the paper liners in the muffin tins.

Prepare the wet ingredients, in the medium bowl

  • Place the yoghurt, eggs, oil, and vanilla into the medium bowl and whisk well.

Prepare the dry ingredients, in the large bowl

  • Place the quinoa, flour, sugar, mixed spice and baking powder in a large bowl and mix to combine.

Mix the wet and dry ingredients together

  • Make a well in the middle of the flour mixture and pour in the wet ingredients. Stir the mixture a couple of times, but do not over-mix or the muffin mixture will become tough.  It’s OK if the mixture is lumpy – it should be.

Spoon into the muffin tins and bake

  • Use the tablespoon to drop the mixture into the greased muffin tins, filling each hole just over two-thirds full.
  • Top the muffins with slices of plums.
  • Bake for 20 minutes until the muffins are firm and golden brown.  Remove from the oven. Allow the muffins to rest for a few minutes in the tin, before turning out onto the wire rack to cool.

Cook the quinoa for the next class

  • Place ⅓ cup (70g) white quinoa in a small saucepan with ¾ cup (180ml) water. Bring to the boil, cover with a lid, reduce heat to low and cook for 10 minutes. Remove from heat and set aside for 5 minutes.
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