{"id":824,"date":"2018-09-26T10:56:33","date_gmt":"2018-09-25T22:56:33","guid":{"rendered":"https:\/\/nataliebrady.co.nz\/?post_type=cp_recipe&p=824"},"modified":"2019-05-27T13:16:47","modified_gmt":"2019-05-27T01:16:47","slug":"quinoa-egg-muffins","status":"publish","type":"cp_recipe","link":"https:\/\/nataliebrady.co.nz\/recipes\/quinoa-egg-muffins\/","title":{"rendered":"Quinoa Egg Muffins"},"content":{"rendered":"
Preheat oven to 180\u00b0C.<\/p>\n<\/div>\n<\/div>\n
Cook quinoa as per instructions, once cooked set to the side.<\/p>\n<\/div>\n<\/div>\n
In a large mixing bowl add all ingredients and mix together unwell well combined.<\/p>\n<\/div>\n<\/div>\n
Spray muffin tins with olive oil, and scoop the mixture into the muffin moulds.<\/p>\n<\/div>\n<\/div>\n
Bake in the oven for 20-25 mins or until slightly crispy and golden brown on top.<\/p>\n<\/div>\n<\/div>\n
Remove from the oven and allow to cool before enjoying. Store in an airtight container for up to 3 days in the fridge.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":2,"featured_media":825,"comment_status":"closed","ping_status":"closed","template":"","yoast_head":"\n