Wholesome buckwheat, spinach and carrot muffins
We all love muffins, the blueberry ones, the chocolate ones… How bout trying the spinach and carrot ones? They are healthy, yummy and very easy to prepare! We present a recipe for homemade buckwheat, spinach and carrot muffins. Buckwheat has become a popular health food due to its high mineral and antioxidant content. Its benefits may include improved blood sugar control. It’s particularly rich in magnesium. Along with iron rich spinach and vitamins packed carrot it makes a great ingredient for healthy muffins.
Ingredients:
- 2 cups hopped wilted spinach
- 1 cup shredded carrot
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1/2 cup brown sugar
- 3/4 cup whole wheat flour
- 3/4 cup buckwheat flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/3 cup raisins
- 1/3 cup chopped walnuts
Instructions:
Preheat oven to 180 degrees C.
In a large bowl, mix the shredded carrot, chopped wilted spinach, eggs, butter, and sugar.
Add flours, baking soda, baking powder, salt, cinnamon and nutmeg and mix.
Once the dough is nicely combined stir in the raisins and chopped walnuts.
Transfer the dough to a muffins tray or silicone muffins forms - the dough should suffice for 12 muffins.
Bake for about 20 minutes or until cooked through (you can check it with a wooden toothpick - if it comes out clean that means they’re ready).
Remove from tin and cool completely. You can store them in an airtight container for future snacking.
You can eat the muffins just as they are or serve them with some spreads like cottage cheese or butter. Enjoy!
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