Serves: 12 (makes 12 muffins)
Time to make: 35 mins (Hands-on time: 15 mins, Cooking time: 20 mins)
1 tablespoon oil
1 onion, finely chopped
2 teaspoons ground cumin
100g baby spinach, stalks removed
250g (1 3/4 cups) self-raising flour
1/2 teaspoon salt
1 teaspoon baking soda
1 cup low-fat plain yoghurt
1 cup grated carrot
1/3 cup corn kernels
1/3 cup pumpkin seeds
Step 1 Line a 12-hole muffin tin with paper cases or lightly grease tin with oil spray. Preheat oven to 200°C. Heat oil in a large non-stick pan and cook onion until softened. Add cumin and cook for a few more minutes.
Step 2 Add spinach with 4 tablespoons of hot water and cook until wilted. Cool onion and spinach for a few minutes.
Step 3 Place flour, salt and baking soda in a large bowl. Mix eggs and yoghurt together and add to flour with carrot, corn and pumpkin seeds. Do not overmix. Spoon mixture among cases and cook for 15-20 minutes or until golden brown and firm to touch.