We had a family birthday celebration on the weekend, and one of the members of our clan has just found out that she is lactose intolerant. Each member of our family brings along a savoury or sweet snack to these get togethers, and I wanted to make sure that I was including EVERYONE with my contribution. So I found a recipe for these muffins and substituted a few ingredients with some non-dairy alternatives, and the end result was a pretty tasty muffin (and a very grateful aunty)! Here’s the recipe (Noah approved!) Ingredients:n2 cups self-raising flourn1 tsp baking powdern1 cup baby spinachn1/2 cup fresh basil leavesn1 cup watern1/3 cup extra-light olive oiln2 x eggs Method: Preheat oven to 180 degrees. Grease/line a 12 hole muffin tray. Sift flour and baking powder into a bowl. Cut or chop spinach and basil into pieces. Add spinach and basil to flour mixture and stir to combine. Whisk water, oil and eggs together. Make a well in the flour mixture and pour the water mixture into the middle. Gently stir until just combined and then spoon the mixture into the tray. Bake for 12 minutes or until a skewer inserted into the middle comes out cleanly. If you’d like to add some extra flavour (and you aren’t sensitive to lactose) these muffins are delicious with a bit of low-fat cheese on top! I made an extra batch with cheese added and they were great!