Railtown Cafe's tomato basil quinoa muffins

Savoury, gluten-free muffins

Railtown Cafe's pastry chef, Alex Abley, uses quinoa and rice flour in these savoury muffins for an extra healthy start to the day. 

3 ½ cups water
1 ¾ cup quinoa
1 tsp garlic powder
1 tsp chili flakes
1 tsp salt
¼ cup rice flour
5 eggs
3 cups raw spinach, chopped
1 large onion, chopped and cooked low and slow until caramelized
2 cups cherry tomatoes, halved
2 cups diced cheddar cheese
2 sprigs basil, chiffonade

Preheat oven to 325 F.

In a medium size pot over high heat, water to a boil. Add quinoa, reduce heat to low, cover and cook 12 minutes. Turn heat off, and allow quinoa to steam, covered, for 10 minutes. Allow to cool.

Toss cooled quinoa with garlic powder, chili flakes, salt and rice flour.

Whisk eggs and combine with quinoa mixture. 

Add spinach, caramelized onions, tomatoes, cheese and basil. 

Portion the mixture into a greased muffin tin or half-sphere silpat mold as Railtown does.

Bake for 35 minutes.

12 muffins