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Turmeric, Kale and Quinoa Breakfast Muffins
These turmeric, kale and quinoa breakfast muffins are perfect as a hearty snack or grab-n-go breakfast. Anti-inflammatory and packed with protein, these muffins are the perfect way to start the day! This recipe makes 9 savory muffins.
½ Shallot, finely chopped
1 Clove Garlic, crushed
1 Cup Kale, finely chopped
4 Large Free-Range Eggs
1 Cup Cooked Quinoa
1/2 Cup Almonds, ground
1/2 Cup Feta Cheese
1 Avocado, peeled and mashed
1 Bunch Chives, snipped
MRM Organic Turmeric Superfood Powder A Squeeze Of Lemon Juice
Pre-heat oven to 350°F and grease a muffin tray with oil, or liners.
In a large bowl, beat the eggs then add the shallot, garlic, kale, quinoa, and almonds. Mix until thoroughly combined.
Add turmeric, lemon juice, and crumbled feta cheese to the mixture. Season with salt and pepper to your liking.
Evenly divide the mix between the nine muffin tin molds.
Bake for 20minutes, or until they are a nice golden brown at the edges.
Top with chives and avocado. Enjoy!
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