• 90g butter - extra for greasing
• 2 1/2 cups buckwheat flour
• 2 tsp baking powder
• large handful baby spinach leaves
• 150g feta
• 1/2 cup semi dried tomatoes
• 20g parmesan cheese and extra for topping
• 1 1/3 cups almond milk
• 1 egg (free-range)
• 1 Tbsp fresh dill
• 1 Tbsp pumpkin seeds for garnish

‍

1. Preheat the oven to 180°C and grease a muffin tray
2. Roughly chop the spinach leaves, tomatoes and grate the parmesan cheese
3. Add the flour to a bowl along with the spinach leaves, crumbled feta, tomatoes, and parmesan cheese, combine
4. Create a well in the centre and add the milk, egg, and dill using a knife to combine all ingredients into a batter until just combined
5. Spoon mixture into prepared tray and sprinkle with extra parmesan, glaze with milk and top with pumpkin seeds
6. Bake until golden - approximately 20 minutes
7. Enjoy!