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Home > Recipes > Big + Strong Muffins

Big + Strong Muffins

Big + Strong Muffins

Crammed with spinach, cheese + a little bit of mustard, these muffins not only pack a big, tasty punch they're also packed full of veggies! yum!

Makes
16
Prep
15 min
Cook
15 min
Little veg lover
From 12 months
Soya free Soya free
Vegetarian Vegetarian
Nut free Nut free

Ingredients

Method

  • 50 g/1¾ oz unsalted butter, melted, plus extra for greasing
  • 150 g/5½ oz self-raising flour
  • 1 teaspoon baking powder
  • 1 teaspoon English mustard powder
  • 50 g/1¾ oz baby spinach leaves, stalks removed + leaves very finely chopped
  • 100 g/3½ oz no-salt, no-sugar canned sweetcorn, drained
  • 30 g/1 oz mature Cheddar cheese, finely grated
  • 125 ml/4 fl oz whole milk
  • 1 egg, lightly beaten

Ingredients

Method

  1. Preheat the oven to 190°C/375°F/Gas Mark 5. Grease 16 holes of 1 or 2 mini-muffin tins.
  2. Sift the flour, baking powder + mustard powder into a large bowl. Stir in the spinach, sweetcorn + half the cheese until fully combined, then make a well in the centre.
  3. Beat together the milk, egg + melted butter in a jug, then gradually pour into the dry ingredients + gently stir together with a wooden spoon until just combined.
  4. Divide the mixture evenly among the prepared muffin holes, then bake the muffins in the oven for 12–15 minutes until risen + golden. Cool on a wire rack. Serve warm or cold.

Swap This For That

You could swap the spinach for grated courgette. Just make sure you pat it dry before adding to the mixture.

Handy Tips

These muffins are great for lunchboxes + for on the go healthy snacks + picnics too

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