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Export 8 ingredients for grocery delivery
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.
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