Fluffy spinach muffins

Method:

Preheat the oven to 200°C.

Whisk together the flax and water in a small bowl.

Microwave for 1 minute, and place in a medium bowl. Stir in the olive oil, agave, onion, spinach, carrot, hot pepper and lemon zest. Combine the nut milk and lemon juice and let sit for a few minutes, then add to the vegetables.

Combine the flour, cornmeal, buckwheat flour, baking powder, baking soda, salt and pepper. Pour the dry ingredients into the vegetable mixture and stir briefly just until combined.

Spray a 12-cup muffin tin with cooking oil spray.  Fill the cups until nearly full and bake for 22 minutes.

Ingredients:

1 1⁄4 cup whole wheat flour

1⁄2 cup cornstarch

1⁄4 cup buckwheat flour

2 tsp baking powder

1⁄2 tsp baking soda

1⁄4 tsp salt

1⁄4 tsp black pepper

2 Tbsp ground flax meal

6 Tbsp cold water

1⁄3 cup extra virgin olive oil

1 Tbsp agave nectar

1⁄2 onion (finely chopped)

2 handfuls baby spinach (finely chopped)*

1 carrot (grated)

1 jalapeno (minced)

Zest of 1 lemon

1 cup nut milk

1 Tbsp lemon juice

*or 1 cup of frozen spinach