Recently I enjoyed a summer BBQ with friends. We had these muffins on the side with a selection of breads and they went down a treat with everyone. They are gluten and dairy free. Here’s how to make them.
You will need:
170g buckwheat flour30g cornflour
2 tsp baking powder
1 tsp xantham gum
3 tbsp chia seeds milled
1/2 tsp himalayan salt1/2 tsp grated nutmeg
3 eggs
240ml almond milk
200g spinach leaves
200g grated carrot
1 onion grated
Grated zest and juice of 1/2 lemon
1 clove garlic grated40g pumpkin seeds for the topping
1) Preheat the oven to 180C and make sure you have 12 muffin cases ready to put in the oven
2) Mix the dry ingredients in a bowl and set aside
3) Beat the eggs and almond milk in a bowl and add the chopped spinach, grated carrot, grated onion, lemon zest, juice and grated garlic. Stir and then tip in the dry ingredients.
4) Pour the mixture into the muffin cases and top with pumpkin seeds
5) Bake for 25 minutes
6) Remove the muffins from the oven and allow to cool for 20 minutes on a wire rack.