CARROT, SPINACH AND PUMPKIN SEED MUFFINS

SERVES:12

INGREDIENTS

• Oil: 1 Tbsp
• Onion: 1 finely chopped
• Ground cumin: 2 tsp
• Baby spinach (stalks removed): 100g
• Self-raising flour: 250g
• Salt: ½ tsp
• Baking soda:1 tsp
• Eggs:2 no.
• Low fat plain yoghurt: 1cup
• Grated carrot:1 cup
• Corn kernels:1/3 cup
• Pumpkin seeds:1/3 cup

METHOD

1. Line a 12-hole muffin tin with paper cases or lightly grease tin with oil spray.
2. Preheat oven to 200°C.
3. Heat oil in a large non-stick pan add onion and cook until softened.
4. Add cumin and cook for a few more minutes.
5. Add spinach with 4 tablespoons hot water and cook until wilted.
6. Cook onion and spinach together for a few minutes.
7. Place flour, salt and baking soda in a large bowl.
8. Mix eggs and yoghurt together and add to flour with carrot, corn and pumpkin seeds. Do not overmix.
9. Spoon mixture among cases and cook for 15-20 minutes or until golden brown and firm to touch.

NUTRITIVE VALUE