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Quinoa Cornbread Muffins with Black Beans, Arugula and Parmesan Recipe

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Quinoa Cornbread Muffins with Black Beans, Arugula and Parmesan
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Ingredients

  • Quinoa Cornbread with Black Beans, Arugula and Parmesan (Gluten Free)
  • 1 + 1/2 cups cooked quinoa
  • 1 + 1/4 cups whole grain cornmeal (I used medium grind)
  • 1 cup cooked black beans, thoroughly rinsed if using canned
  • 1.5 ounces (40 grams) grated Parmesan cheese
  • 2 Tbsp coconut palm sugar or sugar of choice
  • 1 Tbsp finely minced fresh arugula + more for topping
  • 1/2 tsp sea salt
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1 cup milk or milk beverage substitute of choice
  • 2 eggs
  • 2 jalapeno peppers, seeded and minced (or to taste)
  • 4 Tbsp olive oil

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 675g
Calories 1621  
Calories from Fat 773 48%
Total Fat 87.51g 109%
Saturated Fat 24.38g 98%
Trans Fat 0.0g  
Cholesterol 434mg 145%
Sodium 7080mg 295%
Potassium 3474mg 99%
Total Carbs 136.75g 36%
Dietary Fiber 30.7g 102%
Sugars 19.24g 13%
Protein 77.73g 124%
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