| 10 | 30 | 129 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 20 min | 12 |
| 225 ml | Hemp milk |
| 4 tbsp | Hemp oil |
| 1 medium | Yellow onion (finely chopped) |
| 1 medium leek(s) | Leek (finely chopped) |
| 1 clove(s) | Garlic (pressed) |
| 1 cup | Spinach |
| 275 gm | All-purpose white flour |
| 1 tbsp | Baking powder |
| 1 tsp | Salt |
| 1 bunch | Basil, fresh (chopped) |
Pre-heat the oven to Gas 6 (200C/400F) and lightly grease a 12-hole muffin tin.
Heat the hemp oil in a saucepan and add the onion, garlic and leek. Gently fry for around 5 minutes, add the spinach and cook for a further 5 minutes then set aside.
Sift the flour, baking powder and salt into a large bowl. Make a well in the centre of the flour mixture and pour in the hemp milk.
Fold the mixture together using as few strokes as possible to keep in the air.
Now stir in the fried vegetable mixture and sprinkle in the basil; combine well.
Divide the mixture between the 12 holes in the muffin tin and bake for around 20 minutes until they are well risen and golden brown.
| Grain | 1.1 |
| Milk Alternative | 0.6 |
| Vegetables | 0.3 |
