These delicious muffins will make you feel a little less guilty about having a sweet teatime treat, as they are full of good stuff such as spinach and flaxseeds. If you are not a fan of spinach, don't worry - everyone who has ever tried them was unable to guess what was in it!
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Ingredients
All-purpose flour 150 gr
Plain wholemeal flour 150 gr
Ground flaxseeds 3 tbsp
Bicarbonate of soda 1 tsp
Salt 1/4 tsp
Ground cinnamon 3 tsp
Caster sugar 150 gr
Flora Cuisine (or similar) 4 tbsp
Eggs, size L, 2
Honey 3 tbsp
Buttermilk 200 ml
Fresh spinach leaves 100 gr
Apples (I use green) 2
Ginger, grated 10 gr
Pecan nuts, toasted 80 gr
Sunflower seeds for sprinkling on top
Method
STEP 1
Preheat the oven to 180 degrees (fan). Prepare muffin tin with paper cases.
STEP 2
Combine flours, flaxseeds, baking soda, salt and cinnamon in a bowl and stir well.
STEP 3
Break the pecan nuts into smallish bits and toast them under the grill. Stir into the flour mixture, making sure they’re all coated.
STEP 4
In another bowl, combine sugar, Flora Cuisine (or similar), eggs and honey.
STEP 5
Wash the spinach leaves and squeeze as much water out of them as possible. Then put them in a food processor with the apples, buttermilk and ginger, and pulse until it resembles green porridge. Add to the egg mixture and stir well.
STEP 6
Now mix the wet and dry ingredients and stir until just combined.
STEP 7
Spoon the batter about 2/3 into each muffin case, and sprinkle with sunflower seeds on top.
STEP 8
Bake for approximately 20 minutes. Let them cool down completely, otherwise they will not break away from the paper case cleanly.