Healthy food doesn’t have to take a century to make. With a little prep and one humble muffin pan, you can make breakfast, lunch, and snack foods in a portable size that are easy to take with you anywhere.

Click here to see the full list of muffin tin recipes. 

    <h4 class="recipe-ingredients__title">Ingredients</h4>
    <ul class="recipe-ingredients__list">
                                <li>2  cups water</li>
                                            <li>1  cup quinoa</li>
                                            <li>1 cup  black beans, rinsed</li>
                                            <li>3⁄4 cup  non-fat cottage cheese</li>
                                            <li>1⁄4 cup  sliced green onions</li>
                                            <li>4  large eggs</li>
                                            <li>2 tbsp  all-purpose flour</li>
                                            <li>1 tsp  baking powder</li>
                                            <li>1⁄4  tsp salt</li>
                                            <li>1 cup  shredded pepper jack cheese</li>
                                            <li>Salsa: 1  14-oz can fire-roasted diced tomatoes</li>
                                            <li>Salsa: 1  clove garlic</li>
                                            <li>Salsa: 1  small chipotle pepper in adobo sauce</li>
                                            <li>Salsa:1⁄4 cup fresh cilantro</li>
                                            <li>Salsa:  Salt and freshly ground black pepper, to taste</li>
                            </ul>

    <h2 class="block-title"><span>Directions</span></h2>

                            <li>Preheat oven to 375°.</li>
                                    <li>Bring water to a boil in a medium saucepan, and add quinoa. Reduce to a simmer, cover, and cook until quinoa is tender, about 15 minutes. Transfer to a large bowl; let cool.</li>
                                    <li>Add beans, cottage cheese, and green onions, and toss to combine. Gently whisk eggs, flour, baking powder, and salt in a small bowl. Stir into quinoa mixture.</li>
                                    <li>Spray a 12-cup muffin tin with non-stick spray, and divide quinoa mixture among the cups. Top each with 1 Tbsp pepper jack cheese.</li>
                                    <li>Bake until cakes are puffed and golden, about 20 minutes.</li>
                                    <li>Meanwhile, combine salsa ingredients in a blender or food processor, and puree until smooth.</li>
                                    <li>Serve cakes with salsa on the side.</li>

<h5 class="post-actions__title">Want a copy on the go?</h5>

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