Directions:

• 1Preheat oven to 180°C and lightly coat muffin tin with olive oil spray. Set aside.
• 2Place a large saucepan over high heat. Pour in 2 tablespoons of olive oil and heat for 30 seconds. Add onion, carrot, spinach, and oregano, stirring for a minute before reducing heat to medium.
• 3Add olives and sun-dried tomatoes. Cook for a further 5-6 minutes or until the onion has softened. Remove from heat and set aside to cool.
• 4In a large bowl mix plain flour, wholemeal flour, baking powder and salt.
• 5In another bowl, whisk ¼ cup water with vinegar and remaining oil. Pour liquid mixture into dry and mix to combine. Finally, add the cooked veggies and gently combine.
• 6Transfer into muffin tin and bake for 25-30 minutes or until golden. Serve warm or cold.

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Nah not my cup of tea