Buckwheat, spinach and nutmeg muffins


I love muffins. They remind me of America. And random little train station shacks that used to sell the cellophane-covered blueberry-filled ones that were totally amazing when I was a young journeying teenager. The fact that they had never  seen a real blueberry or vanilla pod, only E numbers and bright blue jelly, never seemed to bother me and I ate them with cups of Yorkshire tea and wild abandon.

Now, of course, it bothers me greatly as I stay as close as I can to the wholefood, sugar-free road. But savoury mufins – just like my new obsession savoury porridge – are something altogether different… a mix, for me at least, between cornbread (so good, always) and a happy English scone. And a good way to use up old veggies or sneak them into unsuspecting vehicles for little people (or big) who think they don’t like green food.

This is a riff on a recipe by the amazing Green Kitchen Stories guys and I have replaced the cornflour with polenta because it bulks them up a little, adds some crunchy texture and cuts out the refined thickener. I also used ground almonds and flax instead of just the latter because I had some lying around and just love to throw an almond I where I can. The result is a heavier and denser little muffin which really fills you up. Ben has been my road tester and he doesn’t usually get sated that easily. Perhaps we should hawk them to the hardcore street food crew… Veggies dressed up as carbs are what the world needs right now.

I used dairy yogurt here because it creates a delicious creaminess that I think the muffin deserves. It would work as well with an alternative but if you can use the real thing I think you will like it.

Thank you to the beautiful GKS family for the inspiration.

Makes about 12


200g spinach, roughly chopped

2 medium carrots, grated

1 onion, finely chopped

1 clove garlic, crushed

4 tbsp polenta

1 tsp baking powder

1 cup buckwheat flour

2 tbsp ground flax

1 tbsp ground almond

3 eggs

4 tbsp yoghurt

1/2 lemon

1/2 tsp nutmeg, freshly grated

1 tsp sea salt

1/2 tsp black pepper

Seeds of your choice to garnish

Preheat the oven to 170.

First mix all the dry ingredients in a large bowl.

Then beat the eggs and yogurt in another, and add the carrot, onion, garlic and spinach. Mix thoroughly and then add in the dry ingredients, pour into muffin containers, top with seeds (I chose black sesame) and cook for 25 minutes. When the outsides are brown and the insides no longer gooey, bring them out and cool to room temperature before serving.

Leave a Comment

Your email address will not be published. Required fields are marked *