Step 1

Pre-heat oven to 190⁰C/375°F/Gas 5 and put muffin cases in 12 piece muffin tin.

Step 2

In a small bowl, combine the ground linseed and water. Leave for a few minutes to let the linseed absorb the water a bit.

Step 3

Thaw the spinach & squeeze to remove excess moisture , chop it up a bit so the pieces are able to be mixed in easily (or if using fresh spinach, gently steam, squeeze out & chop)

Step 4

In one bowl, mix together the nutritional yeast, flour, baking powder, chilli powder & salt

Step 5

Add the linseed to the dry ingredients, along with the oil, plant milk and spinach.

Step 6

Stir until combined.

Step 7

Spoon the mixture into each muffin case and top with half a cherry tomato.

Step 8

Bake for 20 minutes. By this time the tops should be a golden brown. Put a skewer in one of them and make sure it comes out clean. They may need an extra 5 minutes.

Step 9

Once cooked, take the muffins out the tin and put on a cooling rack.