Fragrant Carrot & Spinach Muffins
 
Prep time
Cook time
Total time
 
Not all muffins are created equal! These savoury muffins are light, flavoursome and filling. A healthy snack or breakfast.
Recipe type: Vegetarian
Cuisine: European
Serves: 12
Ingredients
  • 80 g melted olive oil spread (or butter)
  • 150 g spinach, stalks removed and chopped
  • 1 red onion, chopped
  • 1 tsp salt
  • 2 eggs
  • 275 g natural yoghurt
  • 150 g carrots, grated
  • 40 g pumpkin seeds, toasted
  • 250 g flour
  • 2 tsp cumin seeds
  • 2 tsp baking powder
  • ½ tsp bicarbonate soda
Instructions
  1. Pre-heat oven to 180 degrees celsius.
  2. In a frying pan heat a knob of olive oil spread/butter and add the onion with a pinch of salt and fry until onion is soft (approx. 10 minutes).
  3. Add the cumin seeds and fry for 1 minute.
  4. Add the spinach and fry until wilted.
  5. In a bowl mix together the flour, bicarbonate soda, baking powder and salt. Stir these ingredients thoroughly so that the baking powder and bicarbonate soda are evenly distributed.
  6. In another bowl whisk together the melted olive oil spread/butter, eggs and yoghurt.
  7. Pour the wet ingredients into the dry and fold together until just mixed (do not over mix).
  8. Add the onions, carrots, spinach and pumpkin seeds to the mixture and mix lightly.
  9. Pour mixture into muffin tins stopping at least 1 cm from the top.
  10. Bake for 15-20 minutes (every oven is different, your muffins are cooked when you can push a knife into the centre of a muffin and it comes out clean).
  11. Leave to sit for 10 minutes on a cooling tray before serving.
Recipe by Pineapple Pineapple at http://pineapplepineapple.co.nz/fragrant-carrot-spinach-muffins/