Ham and cheese quinoa muffins
Ham and cheese quinoa muffins are savoury protein-packed bites made with fluffy quinoa, grated cheddar and Parmesan, diced ham, zucchini and fresh parsley. The Thermomix cooks the quinoa perfectly, chops the vegetables uniformly and whips the egg whites for a light texture. Ideal as a snack, lunchbox filler or quick dinner accompaniment the whole family enjoys.
About this recipe
Ham and cheese quinoa muffins Thermomix TM7 are the savoury bake your weekly menu has been missing: protein-rich quinoa bound with eggs and egg whites, studded with diced ham, grated cheddar and Parmesan, and brightened with spring onions, zucchini and fresh flat leaf parsley. Searching for easy quinoa recipes Thermomix fans keep returning to? This one delivers because the all-in-one kitchen machine handles every step in a single bowl. The TM7 cooks the quinoa in water until tender and fluffy, chops the parsley and shallots uniformly so no stringy bits ruin the texture, and grates both cheeses in seconds, ready to fold straight into the batter. Whipping the egg whites with the butterfly whisk gives these muffins a remarkably light crumb, something a hand mixer rarely achieves so consistently. They are perfect for meal prep TM7 cooking: bake a batch on Sunday and enjoy them all week as a quick breakfast, lunchbox filler or after-school snack. Naturally gluten-free when made as written, they suit coeliac guests and carb-conscious eaters alike, and they taste just as good cold as warm.
Preparation tips
- Cook the quinoa in advance and let it cool completely before folding it into the batter; cold grains distribute more evenly and prevent the muffins from turning dense or soggy in the middle.
- Squeeze the grated zucchini gently in a clean tea towel before adding it. Zucchini releases a lot of moisture, and removing excess liquid keeps your ham and cheese muffins beautifully set rather than wet.
- For a kid-friendly version, dice the ham and spring onions very finely in the Thermomix so picky eaters hardly notice the vegetables. Leftover muffins freeze well and reheat straight from frozen in a warm oven.
Recipe variations
- Vegetarian version: replace the ham with sun-dried tomatoes and olives chopped in the Thermomix, and add an extra handful of grated cheddar for a deeply savoury, meat-free muffin that works hot or cold.
- Festive version: swap the parsley for fresh chives and thyme, fold in crispy bacon instead of ham, and top each muffin with a little extra Parmesan before baking for a golden party-worthy finish.
Thermomix TM7 Benefits
- Precise weighing - The integrated scale of the Thermomix weighs quinoa and water directly in the bowl for flawless grain-to-liquid ratios. [Built-in scale]. [Precision Control]
- Uniform chopping - The TM7 chops spring onions, parsley and zucchini into even pieces so every muffin bite stays consistent. [Time savings]. [Time Savings]
- Quick grating - The Thermomix grates cheddar and Parmesan in seconds without a box grater, keeping your knuckles safe and clean. [Multi-functionality]. [Multi-Function]
- Light whipping - With the butterfly whisk the TM7 whips the egg whites into soft peaks for an airy muffin crumb. [Hands-free]. [Hands-Free]
- Gentle mixing - The Thermomix combines eggs and cooked quinoa into a smooth batter while you fill the muffin tin. [Easy cleaning]. [Easy Cleanup]
Ingredients
- cheddar cheese
- Parmesan cheese
- water
- quinoa
- fresh flat-leaf parsley
- spring onions/shallots
- zucchini
- ham
- eggs
- egg whites