Carrot, spinach and pumpkin seed muffins

Serves: 12 (makes 12 muffins)

Time to make: 35 mins

Hands-on time: 15 mins

Ingredients

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1 tablespoon oil

1 onion, finely chopped

2 teaspoons ground cumin

100g baby spinach, stalks removed

250g (1 ¾ cups) self-raising flour

½ teaspoon salt

1 teaspoon baking soda

2 eggs

1 cup low-fat plain yoghurt

1 cup grated carrot

⅓ cup corn sweetcornXkernels

⅓ cup pumpkin seeds

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Instructions

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1 Line a 12-hole muffin tin with paper cases or lightly grease tin with oil spray. Preheat oven to 200°C. Heat oil in a large non-stick pan and cook onion until softened. Add cumin and cook for a few more minutes.

2 Add spinach with 4 tablespoons of hot water and cook until wilted. Cool onion and spinach for a few minutes.

3 Place flour, salt and baking soda in a large bowl. Mix eggs and yoghurt together and add to flour with carrot, corn and pumpkin seeds. Do not overmix. Spoon mixture among cases and cook for 15-20 minutes or until golden brown and firm to touch.

Nutrition Info (per serve)

Calories 139 cal

Kilojoules 580 kJ

Protein 6 g

Total fat 4 g

Saturated fat 1 g

Carbohydrates 20 g

Sugar 2 g

Dietary fibre 2 g

Sodium 260 mg

Calcium 80 mg

Iron 1.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.