Carrot, spinach and pumpkin seed muffins

Instructions

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.