Cheesy Quinoa Cornbread Muffins

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1 + ½ cups cooked quinoa

1 + ¼ cups whole grain cornmeal (I used medium grind)

1 cup cooked black beans, thoroughly rinsed if using canned

1.5 ounces (40 grams) grated Parmesan cheese

2 Tbsp coconut palm sugar or sugar of choice

1 Tbsp finely minced fresh arugula + more for topping

½ tsp sea salt

2 tsp baking powder

2 tsp baking soda

1 cup milk or milk beverage substitute of choice

2 eggs

2 jalapeno peppers, seeded and minced (or to taste)

4 Tbsp olive oil

Serving: Makes 12 regular sized muffins

subheading: * Notes:

Quinoa increases about 4 times in volume when cooked. A ½ cup of dry quinoa should generate about 2 cups of cooked quinoa. I used 1 cup of dry when preparing this recipe to create leftovers for quinoa salad. Simply pop leftovers in a sealed container in the fridge until you are ready to use it.

If heat is not your thing, simply skip the jalapeno pepper and add another tablespoon of minced arugula if you wish. I like using fresh jalapeno peppers but you could equally use bottled and sliced jalapeno peppers here.

Directions at inspirededibles.ca

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