Carrot, spinach and pumpkin seed muffins
(at time of publication)
- 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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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)
Total fat 4g
–Saturated fat 1g
Dietary fibre 2g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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