For an easy and healthy on-the-go breakfast or quick snack, these little gems take the prize.
  • 2 cup cooked quinoa
  • 2 cup all-purpose flour
  • ¾ cup packed dark-brown sugar
  • 2 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup pumpkin seeds
  • 1 cup coarsely grated carrots
  • ¼ cup neutral oil (I chose grapeseed oil)
  • ½ cup milk
  • ½ cup carrot juice
  • 1 large egg
  • 1 teaspoon vanilla extract
  1. Mix first six ingredients together in a large bowl (all the dry stuff)
  2. Mix the remaining ingredients together in another bowl (all the wet stuff)
  3. Gently stir the wet into the dry, mixing just until combined.
  4. Spoon into prepared muffin cups.
  5. Bake in a conventional preheated 350 ° oven
  6. or if using a stove top Omnia, covered over medium low heat
  7. for 20-25 minutes, until a toothpick inserted in the centre comes out clean.
  8. Enjoy warm with a morsel of aged cheedar and your morning coffee.
Recipe by SEA SALT GALLEY KAT at https://www.seasaltgalleykat.com/omnia-stove-top/quinoa-carrot-muffins/