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Digital Subscriptions > Healthy Food Guide > October 2017 > Modern muffins

Modern muffins

Who said muffins had to be sweet? Or only made with flour? These imaginative bakes fill the savoury snack gap

Mushroom and parmesan quinoa muffins prep 20 min cook 25 min makes 12 vegetarian gluten free

2tsp olive oil

1 leek or bunch spring onions thinly slice

200g chestnut mushrooms, thinly sliced

1 tbsp fresh thyme leaves

2 50g pouch ready to eat quinoa

4 eggs, lightly beaten

30g vegetarian parmesan-style cheese, finely grated

2tsp sesame seeds

1 Heat the oven to 180°C/fan

160°C/gas 4 and line a 12-hole muffin tin with paper cases or squares of non-stick baking paper.

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About Healthy Food Guide

Get clued up on everything veggie with our vegetarian special issue! Find out all you need to know about vegetarian nutrition and eating out, and try our nutritious and tasty recipes. Discover our healthy eating plan for before, during and after a hospital stay, and sort out problem hair with our expert guide to five main conditions. And we've got your winter fitness sorted with new ideas for exercising indoors. Plus, try this month's all-veggie diet planner, warming soups and an extract from Ching-He Huang's brand new book – it's all in this month's Healthy Food Guide.