PREP:

1. Slice apples and remove core.
2. Chop apples into small pieces (easiest in a blender at low speed).
3. Prep muffin tin with extra virgin olive oil (spray is good too) so it’s non stick.
4. Pour one tablespoon (about) of liquid pasteurized egg whites in each muffin spot.  Just a little bit, maybe 1/8 of an inch in each one.  This will spread out and serve as a edible muffin papers.  Cool, huh?

COOK:

1. Cook the quinoa.
2. Mix rest of ingredients in a giant bowl.
3. With a spoon, add the quinoa mixture to the muffin spots.  Make them heaping (because they won’t rise much).
4. If a little of the liquid pasteurized egg whites spill out the sides that’s okay.  Actually a good thing.  It means they’ll hold together nicely and be easy to remove from the tins.
5. Bake at 375 degrees for 20 minutes.
6. Let them cool a little bit when done–easier to remove from tin.
7. Use a fork or knife to gently carve them out of the muffin tins.
8. Enjoy one now.  Wrap the rest in tin foil for later.

Great reheated in the microwave for 1 minute.