Description
Packed full of spinach, grated carrot and buttery onions and with the occasional burst of a crunchy pumpkin seed, these are definitely much more healthy than a regular muffin.
Ingredients
Scale
- 80g unsalted butter, melted and cooled, plus 10g for frying
- 1 onion, finely diced
- 2 tsp ground cumin
- 150g spinach, tough stalks removed and very finely shredded
- 250g plain flour
- 2 tsp baking powder
- ½ tsp bicarbonate of soda
- 1½ tsp salt
- 2 eggs
- 275g whole milk yoghurt
- 150g carrots, grated
- 40g pumpkin seeds, toasted
- 100g feta (optional)
Instructions
- Heat the oven to 200°C/400°F/gas mark 6 and line a muffin tin with 12 paper cases.
- Warm the 10g of butter in a large frying pan and sauté the onion with a pinch of salt until soft and translucent, about 10 minutes. Add the cumin, stir for a minute, then add the spinach and stir until wilted and soft. Cool.
- In a large bowl, whisk together the flour, baking powder, bicarbonate of soda and salt. In a jug, whisk the melted butter, eggs and yoghurt. Pour the wet ingredients over the flour and stir with a spatula until just combined. Do not overmix. Fold in the cooled onions and spinach, the carrots and seeds. Spoon into the cases and crumble the feta, if using, over the top of each muffin. Bake for about 18 minutes, until a toothpick comes out clean.
- Prep Time: 10 mins
- Cook Time: 18 mins