About the Recipe
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Ingredients
Muffin mix:
some olive oil, to sauté the spinach and spring onions
250g spelt flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
250g full fat plain yoghurt
2 eggs
4 tbsp olive oil
90g Parmesan cheese, finely grated
1 courgette, finely grated
4 spring onions
70g baby spinach
5g chives, chopped
ground black pepper
Topping:
20g pumpkin seeds
20g Parmesan, finely grated
Preparation
Step 1
Pre-heat oven to 180C (fan). Line a 12-hole muffin tin with paper cases, or use non-stick tin.
Tip the wet mixture into the dry ingredients and stir until just combined well to make the muffin dough – don’t overmix.
Use an ice cream scoop to fill the 12 lined holes of the muffin tin with muffin dough. Sprinkle each muffin with pumpkin seeds and a little extra grated parmesan.
Bake in the pre-heated oven for 15-18 minutes, until risen, golden and cooked through. Every oven is different so watch these closely from 14 minutes.
Step 2
Sauté spinach and spring onions in olive oil on medium heat until wilted, 4-5 minutes. Let it cool.
Step 3
Mix flour, baking powder, bicarbonate of soda and pepper in a bowl.
Step 4
Mix yoghurt, eggs and olive oil in a second bowl. Stir into this the Parmesan, courgette, chives and cooled spinach/ onion mix.
Step 5
Pour the wet ingredients into the dry and mix gently until combined, without over-mixing. Divide this mix into equal dollops in the muffin tin.
Step 6
Bake immediately for 15-18 minutes, until golden and cooked through.
The website link above provides notes on changing the recipe for different dietary needs. See those notes for gluten-free or egg-free, for example.