Quinoa, carrot and chia seed muffins

Instructions

1. Combine quinoa and ⅔ cup (165ml) water in a medium saucepan. Place over high heat and bring to the boil. Reduce heat to low and cook, covered, for 15 minutes or until liquid is absorbed. Remove from heat. Cover and set aside.
2. Meanwhile, preheat oven to 350°F. Whisk egg and yogurt in a small bowl until combined. Stir in chia seeds, cooked quinoa, carrots and lemon zest. Season with salt and pepper. Fold in flour and baking powder.
3. Place muffin tray onto a baking sheet. Divide mixture evenly among muffin tray and bake for 25-30 minutes, until muffins are golden and a skewer inserted into centres comes out clean. Let stand for 5 minutes before gently turning out onto a wire rack to cool.
4. Serving size: 1 muffin