Spinach Carrot Muffins

These muffins make a tasty and healthy snack or can be eaten during lunch. I was super excited to make them over last weekend but the big bummer came when I realized I had forgotten to add baking powder to the mixture. By the time I realized my mistake, the muffins were already half baked - so the end result was not as fluffy and light as I had expected but I ate them nevertheless considering all the good stuff that went into them.

Makes 12 small muffins

Ingredients

• 1 cup buckwheat flour
• 1/3 cup cornflour (this is not corn starch but real corn flour)
• 1 tsp baking powder (V.Imp)
• 3 tbsp flax seeds - powdered
• 1/2 tsp salt & pepper
• 1/2 tsp nutmeg powder
• 3 eggs
• 1 cup yogurt 
• 200 g fresh spinach leaves (roughly chopped)
• 2 carrots (grated)
• 1/2 onion (grated)
• 1/2 lime (juice) 
• 1 clove garlic (mashed)
• top with: 1/4 cup pumpkin seeds

Process

• Set the oven at 350°F.
• Mix all the dry ingredients in a bowl and set aside. 
• Whip egg and yogurt in another bowl. 
• Add spinach, carrots, onion, lemon and garlic, stir for a minute and then add all the dry ingredients.
• Pour in muffin tins, top with pumpkin seeds and bake for 25 minutes.

Recipe Source: Green Kitchen Stories