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!
- 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
- Preheat the oven to 190°C/375°F/Gas Mark 5. Grease 16 holes of 1 or 2 mini-muffin tins.
- 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.
- 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.
- 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 it to the mixture.
These muffins are great for lunchboxes + for on the go healthy snacks + picnics too.
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