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Cheddar and apple are a classic pairing, and these make-ahead appetizers are perfect for entertaining. Keep a batch of these bites in the freezer to serve when unexpected guests drop by or for when you are having a cozy night on the couch and are looking for something to snack on.
SERVINGS: 40 mini-muffins
INGREDIENTS
🧀 Olive oil for oiling muffin tins
🧀 ¼ cup water
🧀 2 Tbsp Holy Crap Apple Cinnamon
🧀 2 cups cooked quinoa (about ¾ cup uncooked)
🧀 1 cup grated green apple
🧀 ⅔ cup grated sharp cheddar cheese
🧀 2 large eggs
🧀 Salt, to taste
DIRECTIONS
▶︎ Preheat the oven to 350°F. Lightly oil two 24-cup mini-muffin tins.
▶︎ Pour the water into a bowl, stir in the Apple Cinnamon cereal and let sit for 5 minutes.
▶︎ In a large bowl, combine the cooked quinoa and grated green apple until well mixed. Add the cheese and stir gently until evenly incorporated.
▶︎ Using a whisk, mix the eggs into the soaked cereal until well combined. Pour into the quinoa mixture and stir until evenly combined. Season with salt to taste.
▶︎ Drop 1 Tbsp of batter into each mini-muffin cup and bake for 12 to 14 minutes, or until the edges begin to brown.
▶︎ Allow to cool in the tins for 5 minutes before unmolding. Serve warm, topped with a sprig of parsley. Leftovers will keep refrigerated in an airtight container for several days.