Preheat the oven (fan forced) to 180°C.

Line the muffin tray with non stick paper cases.

Melt 1 tbsp butter in a pan and add the sliced leek. Sauté till the leeks are softened and then add the oregano, spinach, turmeric, salt and pepper.

Cook for a few seconds till the spinach has just wilted. Remove from heat and allow to cool. (Do not overcook the spinach as it gets too soggy).

In a bowl, add the oat flour, almond flour, baking powder, a pinch of salt; mix and keep aside.In another bowl, mix the milk, melted butter and eggs.

Add this to the flour and mix till just combined. Then fold in the ricotta and leek spinach mixture till just combined. Taste and season with salt and pepper if necessary.

Divide the mixture equally into 9 muffin pans and press a few pine nuts onto each muffin.

Bake for 20-30 minutes until golden and cooked through. Insert a skewer to check if the muffins are cooked through.

Cool for 5 minutes and then transfer onto a wire rack to cool completely.