Savoury Spinach Muffins
Preheat the oven to 200 degrees Celsius
Whisk together the flax and water in a small bowl. Microwave for 1 minute, and place in a medium bowl. Stir in the olive oil, agave, onion, spinach, carrot, hot pepper and lemon zest. Combine the soy/nut milk and lemon juice and let sit for a few minutes, then add to the vegetables.
Combine the flour, cornmeal, buckwheat flour, baking powder, baking soda, salt and pepper. Pour the dry ingredients into the vegetable mixture and stir briefly just until combined.
Spray a 12-cup muffin tin with cooking oil spray. Fill the cups until nearly full and bake for 22 minutes.
- 1 1⁄4 C white whole wheat flour
- 1⁄2 C stone-ground cornmeal
- 1⁄4 C buckwheat flour
- 2 tsp baking powder
- 1⁄2 tsp baking soda
- 1⁄4 tsp salt
- 1⁄4 tsp black pepper
- 2 Tbsp ground flax meal
- 6 Tbsp cold water
- 1⁄3 C extra virgin olive oil
- 1 Tbsp agave nectar
- 1⁄2 C finely chopped yellow onion
- 150g package baby spinach, chopped very finely
- 1 medium carrot, grated
- 1 jalapeno or serrano pepper, minced
- Zest of 1 lemon
- 1 C soy/nut milk
- 1 Tbsp lemon juice