Muffins with Giant Spinach and Carrots
Method
Makes 12 smallish muffins. Great for picnics, try them with some humous.
1. Set the oven at 350°F/ 180C / 160C fan oven. Use squares of baking parchment to line a muffin tin.2.
2. Mix all the dry ingredients in a bowl and set aside.
3. Beat together the egg and yoghurt in another bowl. Add spinach, carrots, onion, lemon and garlic, stir for a minute and then add all the dry
ingredients.
4. Pour in muffin tins, top with pumpkin seeds and bake for 25 minutes.
Ingredients
5 oz / 150g strong flour
2 oz /50g polenta
1 tsp baking powder
3 tbsp flax seeds
1/2 tsp salt & pepper
1/2 tsp nutmeg (grated)
3 eggs
8 fluid oz / 240ml plain yoghurt
200 g fresh giant spinach leaves, roughly chopped
2 carrots, peeled and grated
1 onion, peeled and grated
Juice and zest of 1/2 lemon
1 clove garlic, minced
top with: pumpkin seeds
