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!
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
Preheat the oven to 180 degrees (fan). Prepare muffin tin with paper cases.
Combine flours, flaxseeds, baking soda, salt and cinnamon in a bowl and stir well.
Break the pecan nuts into smallish bits and toast them under the grill. Stir into the flour mixture, making sure they’re all coated.
In another bowl, combine sugar, Flora Cuisine (or similar), eggs and honey.
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.
Now mix the wet and dry ingredients and stir until just combined.
Spoon the batter about 2/3 into each muffin case, and sprinkle with sunflower seeds on top.
Bake for approximately 20 minutes. Let them cool down completely, otherwise they will not break away from the paper case cleanly.