Sour Cream and Seaweed Muffins

A NUTRITIOUS snack to stop temptation...

MAKES 12 (200 CALORIES EACH)

50g butter, softened 4 spring onions, trimmed and finely chopped 2 large eggs 150ml buttermilk 160g sour cream and chive dip 11⁄2 sheets nori seaweed, finely chopped 260g wholegrain flour (buckwheat or spelt) 4 tbsp Parmesan, grated 1 tsp baking powder PREHEAT oven to 180c/160c fan/gas mark 4. Line a 12-hole muffin tray with paper cases. Melt butter in a small frying pan and cook spring onions for 3-4 minutes. Beat together the eggs, buttermilk and sour cream dip, then stir in the spring onions and seaweed. In a separate bowl, mix the flour, Parmesan and baking powder. Season with salt and pepper. Make a well in the dry ingredients and pour in the egg mix. Combine it all but don’t overmix. Spoon the mix into muffin cases. Bake for 18-20 minutes or until the tops are golden.