Carrot, spinach and pumpkin seed muffins

Method

1. Line a 12-hole muffin tin with silicon or paper cases. Preheat the oven to 190°C/fan 170°C/gas 5. Heat the oil in a large non-stick pan and cook the onion for 5 min until softened. Add the cumin and cook for a few more min. Add the spinach with 4 tbsp hot water and cook for 1 min (the liquid will evaporate). Remove from the heat and leave to cool for a few min.
2. Put the flour, bicarbonate of soda and cooled onion mixture in a large bowl. Mix the eggs and yogurt together and add to the bowl with the carrot, sweetcorn and pumpkin seeds. Gently mix, then spoon into the cases and cook for 20–25 min until golden brown and firm to touch.

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