Recently I enjoyed a summer BBQ with friends. We had these muffins on the side with a selection of breads and they went down a treat with everyone. They are gluten and dairy free. Here's how to make them. You will need:170g buckwheat flour30g cornflour2 tsp baking powder1 tsp xantham gum3 tbsp chia seeds milled1/2 tsp himalayan salt1/2 tsp grated nutmeg3 eggs240ml almond milk200g spinach leaves200g grated carrot1 onion gratedGrated zest and juice of 1/2 lemon1 clove garlic grated40g pumpkin seeds for the topping1) Preheat the oven to 180C and make sure you have 12 muffin cases ready to put in the oven2) Mix the dry ingredients in a bowl and set aside3) Beat the eggs and almond milk in a bowl and add the chopped spinach, grated carrot, grated onion, lemon zest, juice and grated garlic. Stir and then tip in the dry ingredients.4) Pour the mixture into the muffin cases and top with pumpkin seeds5) Bake for 25 minutes6) Remove the muffins from the oven and allow to cool for 20 minutes on a wire rack.