Gluten Free Spinach and Carrot Muffins

What should J bring for lunch tomorrow? Do you always have to plan what to make for your little ones the day before?

My first attempt in baking this Gluten Free Spinach and Carrot Muffins

Ingredients:

• 1 cup Organic Buckwheat Flour
• 1/3 cup corn flour
• 1 tsp gluten free, baking powder
• 3 Tbs boiled Quinoa
• 1/2 tsp salt & pepper
• 1/2 tsp nutmeg (grated)
• 3 eggs
• 1 cup yogurt or dairy-free soygurt
• 200g fresh spinach leaves (roughly chopped)
• 2 carrots (finely grated)
• 1 onion (grated)
• 1/2 lemon juice
• 1 clove garlic (mashed/grated)
• top with raw pumpkin seeds

Set the oven at 350F (approx 120C). Mix all the dry ingredients in a bowl and set aside.
Whip eggs and yogurt in another bowl.
Add spinach, carrots, onion, lemon and garlic, stir for a minute and then add all the dry ingredients.
Pour in muffin tins and top with pumpkin seeds and bake for approx 25 minutes.
Makes 12 standard muffins

Outcome:
I put only a pinch of salt so it turns out a bit tasteless.
200g 100g spinach for next time.
1 carrot instead of 2.

We packed 2 muffins for J's lunch and he ate only 1. He said its too dry and didn't taste like muffin. I think he was expecting chocolate muffin or blue berries muffin when we told him he's having muffin for lunch. LOL...

Oh Well...at least mom and hubby liked it and it was all gone the next day...plus it's healthy muffin!