Carrot and Spinach Muffins
Ingredients
- 80g unsalted butter, melted and cooled, plus 10g for frying
- 1 onion, finely diced
- 2 tsp ground cumin
- 150g spinach, tough stalks removed and very finely shredded
- 250g plain flour
- 2 tsp baking powder
- ½ tsp bicarbonate of soda
- 1½ tsp salt
- 2 eggs
- 275g whole milk yoghurt
- 150g carrots, grated
- 40g pumpkin seeds, toasted
- 100g feta (optional)
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