Meat Free Monday: Savoury Muffin Recipe (Carrot & Spinach)

These were a complete experiment, that actually turned out pretty good. It was my first venture into the world of savoury muffins, and let me tell you I shall be eagerly going back to try out all sorts of wonderful combinations.

Looking for an alternative to wheat flour, I decided to play with Gram flour (chick pea flour) and see what would happen if I combined it with cornmeal . As you can see the results were pretty delicious. 
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Here's The Ingredients

• Carrot x 1
  
• Chopped Spinach x 1 -2 cups
  
• Gram flour x 1 cup
  
• Cornmeal x  1/2 cup
  
• Flax  eggs x 3 tablespoons
  
• Coconut oil (melted) x 2 tablespoons
  
• Mixed herbs x 2 teaspoons
  
• Sea salt x 1 pinch
  
• Baking powder x 2 teaspoons
  

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Here's How To Make It

Preheat the oven to gas 170 degrees. Now grate the carrot and chopped the spinach and put to one side.

Mix all the dry ingredients in a bowl, (both flours, herbs, salt, backing powder).  
Add the flax eggs and the coconut oils and fold into the mixture,  

Add the carrot and spinach and mix thoroughly. The mixture should be moist and gooey (technical term right there!). If not, add a little more melted coconut oil. 

Grease your muffin tin.  Distribute your mixture as evenly as possible, and place in the oven.

Cooking time is approximately 25 - 30 mins (but use your judgement).

There are delicious hot (I had mine with a lentil dhal) and make a great addition to any breakfast table (or as a snack).

​Enjoy!