These golden veggie muffins are cheesy, fluffy and packed with hidden greens. Perfect for lunchboxes, picky eaters or on-the-go snacking.
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Serves
12
Frozen Spinach
Frozen Peas
Low Salt Sweetcorn
Spring Onions
Self Raising Flour
Baking Powder
Eggs
Whole Milk
Unsalted Butter
Extra Mature CheddarÂ
Serves
12
Frozen Spinach
Frozen Peas
Low Salt Sweetcorn
Spring Onions
Self Raising Flour
Baking Powder
Eggs
Whole Milk
Unsalted Butter
Extra Mature CheddarÂ
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Step 1.
Heat the oven to 180°C fan. Line a 12-hole muffin tin with paper cases or lightly oil the holes.
Step 2.
Tip the frozen spinach into a heatproof bowl and cover with boiling water. Leave to defrost fully, then drain and squeeze out as much liquid as possible.
Step 3.
Finely slice the spring onions and coarsely grate the cheese.
Step 4.
Add the drained spinach, peas, sweetcorn and spring onions to a large bowl. Stir in the flour, baking powder and a pinch of salt. Crack in the eggs, pour in the milk and melted butter, and mix to combine. Fold through three-quarters of the grated cheese.
Step 5.
Divide the mixture evenly between the muffin cases and top with the remaining cheese.
Step 6.
Bake for 20-25 mins until golden and cooked through. Let them cool slightly before eating.
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