Spinach & Carrot Muffins

How to bake yourself out of a fug when the weather sucks but you don't want to feel too guilty.....

This is a River Cottage recipe.  I wasn't overly mad about the result although it did make an interesting change for our pack lunches.  I'll be trying another version soon, am trying to decide which savoury recipe to attempt next and shall report back to you.

You can add cumin or onion seeds for extra flavour and texture to this recipe.  In fact I added both last time, but then I add onion seeds to most things!  Use whatever seeds you have to hand needing used up - pumpkin seeds, sunflower, or a combination.
80g unsalted butter, melted and cooled, plus 10g for frying
1 onion, finely diced
2 tsp ground cumin
150g spinach, chopped
250g plain flour
2 tsp baking powder
½ tsp bicarbonate of soda
1½ tsp salt
2 eggs
275g whole milk or yoghurt
150g carrots, grated
40g pumpkin seeds, toasted

Heat the oven to 200C/400F/gas mark 6 and line a muffin tin with 12 paper cases.
Warm the 10g of butter in a large frying pan and sauté the onion with a pinch of salt until soft and translucent, about 10 minutes. Add the cumin, stir for a minute, then add the spinach and stir until wilted and soft. Cool.
In a large bowl, whisk together the flour, baking powder, bicarbonate of soda and salt. In a jug, whisk the melted butter, eggs and milk/yoghurt. Pour the wet ingredients over the flour and stir with a spatula until just combined. Fold in the cooled onions and spinach, the carrots and seeds. Spoon into the cases and bake for about 18 minutes, until a toothpick comes out clean.

Do you have any savoury muffin / cake / cookie recipes you could share?