Spinach & Cheese Muffins

• Vegetarian

• Produce

  • 75 g Baby spinach, fresh
  • 1 Spring onion

• Refrigerated

  • 2 Eggs, medium

• Canned Goods

  • 1/2 Vegetable stock cube

• Baking & Spices

  • 1/2 Red pepper
  • 1 Salt and pepper
  • 250 g Self raising flour

• Dairy

  • 75 g Butter
  • 150 g Cheddar cheese, grated
  • 150 ml Milk

Found on myfussyeater.com

Description

Ingredients

• 2 medium eggs
• 150ml milk
• 75g butter, melted
• 150g grated cheddar cheese
• 1 spring onion, chopped
• 75g fresh baby spinach, chopped
• ½ red pepper, diced
• 250g self raising flour
• ½ vegetable stock cube
• salt and pepper to taste

Directions

• Preheat the oven to 180c and line a muffin tin with 12 muffin cases.
• Gently whisk the eggs in a large bowl and stir in the milk and melted butter. Mix in the grated cheese, spring onion, baby spinach and diced pepper.
• Finally, add in the flour and crumble in the stock cube and mix just enough until all the ingredients have combined.
• Divide the mixture between the 12 muffin cases and bake in the oven for 20-25 minutes until cooked through (a skewer stuck into the middle should come out dry).