Veggie Muffins with Lemony Cream Cheese

This is an amazing recipe. These muffins are super nutritious and tasty plus they are also really simple. I love how packed full of veggies and seeds these muffins are, I added a cream cheese "icing" to make them a little more luxurious and filling.

This recipe has been adapted from this one over on Green Kitchen Stories.

Veggie Muffins with Lemony Cream Cheese Topping

Makes 12 small muffins

1 cup wholegrain flour
1 tsp baking powder
3 tbsp flax seeds
1/2 tsp salt & pepper
1/2 cup of parmesan cheese

1/2 cup of pine nuts

3 eggs
1 cup yoghurt
200 g fresh spinach leaves (roughly chopped)
2 carrots (grated)
1 onion (grated)
1/2 organic lemon (juice and peel)
1 clove garlic (mashed)

top with: 

Cream cheese

1 tsp lemon juice

2 tsp flax seeds

2 tsp pine nuts

Set the oven at 200°C. Mix all the dry ingredients in a bowl and set aside. Whip egg and yoghurt in another bowl. Add pine nuts,spinach, carrots, onion, lemon and garlic, stir for a minute and then add all the dry ingredients. Pour in muffin tins and bake for 25 minutes.

Mix half a cup of cream cheese with the lemon juice and spread over the muffins, sprinkle with pine nuts and flax seeds.