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Member recipe

Spinach and Apple Muffins

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Cooking time

Prep: 20 minutes Cook: 20 minutes

Skill level



approximately 18 muffins

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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  • 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


  1. Preheat the oven to 180 degrees (fan). Prepare muffin tin with paper cases.

  2. Combine flours, flaxseeds, baking soda, salt and cinnamon in a bowl and stir well.

  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.

  4. In another bowl, combine sugar, Flora Cuisine (or similar), eggs and honey.

  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.

  6. Now mix the wet and dry ingredients and stir until just combined.

  7. Spoon the batter about 2/3 into each muffin case, and sprinkle with sunflower seeds on top.

  8. Bake for approximately 20 minutes. Let them cool down completely, otherwise they will not break away from the paper case cleanly.

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