1 cup buckwheat flour1/3 cup cornflour 1 tsp baking powder 3 tbsp flax seeds (milled) or boiled quinoa 1/2 tsp salt & pepper 1/2 tsp nutmeg (grated) 3 eggs 1 cup yoghurt 1/2 lb fresh spinach leaves (roughly chopped) 2 carrots (grated) 1 onion (grated) 1/2  lemon (juice and peel) 1 clove garlic (mashed)

top with: 1/4 cup pumpkin seeds

Set the oven at 350°F. Mix all the dry ingredients in a bowl and set aside. Whip egg and yoghurt 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, top with pumpkin seeds and bake for 25 minutes.

recipe from www.greenkitchenstories.com