Savoury Spinach Muffins

Prep time approx 5-10min

Cook time 25min


1 cup organic buckwheat flour

1/3 cup cornflour

1 tsp baking powder

3 tbsp flax seeds (milled) or boiled quinoa

1/2 tsp salt & pepper

1/2 tsp nutmeg fresh or dry

3 eggs

1 cup natural greek yoghurt

200g fresh spinach leaves chopped

2 carrots grated

1 onion grated

1/2 organic lemon juice and peel

1 clove garlic minced

1/4 cup pumpkin seeds to top muffins with


1. Set the oven at 170°C.

2. Mix all the dry ingredients in a bowl and set aside

3. Whip egg and yoghurt in another bowl

4. Add spinach, carrots, onion, lemon and garlic, stir for a minute and then add all the dry ingredients

5. Pour in muffin tins, top with pumpkin seeds and bake for 25 minutes.