Cheese and Spinach Muffins

Cheese and Spinach Muffins

Contributed by MS

Makes 12 muffins (or approx. 18x cupcake sized)

Suitable for freezing

Ingredients:

  • 2 eggs
  • 150ml milk
  • 75g butter, melted
  • 150g grated cheddar cheese
  • 75g fresh baby spinach, chopped
  • 250g self-raising flour
  • 1/2 vegetable stock cube
  • salt and pepper to taste

Method:

  1. Preheat the oven to 180C/Gas mark 4 and line a muffin tin with 12 muffin cases (or 18 cupcake cases)
  2. Whisk eggs, and add in the milk and melted butter
  3. Mix in the cheese and spinach
  4. Sift in the flour, and add the salt, pepper and crumbled stock cube and mix until combined
  5. Bake for 20-25 mins
  6. Cool and serve

(Recipe adapted from: https://www.myfussyeater.com/spinach-cheese-savoury-lunchbox-muffins)

Leave a comment