• 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

• 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.