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45 mins

Savoury Quinoa Cupcakes

Tender savoury cupcakes with quinoa and Greek yoghurt baked into the base, crowned with a piped swirl of creamy guacamole — make-ahead snacking that feels like a treat.
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Savoury Quinoa Cupcakes

Ingredients

Cupcakes

  • 2 eggs
  • 150g Greek yoghurt
  • 250g cooked quinoa
  • 100g plain flour
  • !tsp of olive oil
  • 1 pack Frood Mexi Fiesta Blend

Guacamole topping

  • 2 ripe avocados
  • Small handful of fresh coriander
  • 2 tbsp Greek yoghurt
  • Juice and zest of 1 lime
  • Pinch of salt
  • 1 jalapeño, thinly sliced, to garnish

Preparation Method

  1. Step 1

    Preheat the oven to 180°C (160°C fan)* and line a muffin tin with paper cases.

  2. Step 2

    Whisk the eggs, olive oil and Greek yoghurt together until smooth.

  3. Step 3

    Stir in the cooked quinoa, then the flour and Frood Mexi Fiesta Blend. Mix everything together and let it sit for a few minutes.

  4. Step 4

    Spoon the mixture into the cases and bake for 20 to 25 minutes until golden. Leave to cool.

  5. Step 5

    For the topping, blitz the avocado, coriander, yoghurt, lime juice and salt in a mini food processor until smooth and creamy.

  6. Step 6

    Pipe a swirl of guacamole onto each cupcake. Finish with a slice of jalapeño and a little grated lime zest.

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