Spinach, corn and cheese muffins

At a glance

Preparation time: 40 minutes

Difficulty: Easy

Serves: 12

Ingredients

• Oil spray
• 2 eggs
• ¾ cup milk*
• 1 spring onion
• 2 cups fresh baby spinach leaves
• 2 cups grated cheddar cheese (reduced fat if available)
• ½ cup ​frozen or canned corn kernels* (no added salt if available) ​
• 2 cups self-raising flour (wholemeal if available)
• Pepper, to taste

Steps

1. Preheat the oven to 200°C (180ºC fan forced).
2. Spray a muffin tin* with oil or line baking tray with 12 muffin liners.
3. Add the eggs and milk to a large bowl and mix until combined.
4. Cut the roots off the spring onion and cut into small pieces. Add to the egg and milk mixture. Stir with a spoon to mix through.
5. Chop the baby spinach into small pieces and add to egg and milk mixture. Stir with a spoon to mix through.
6. Add the grated cheese and corn (drain the corn if using canned) to the eggs and milk mixture and stir until combined.
7. Add the flour and pepper and mix just enough until all the ingredients have combined. Overmixing can mean that your muffins might be tough, dense and not fluffy, or unpleasantly chewy. 
8. Divide the mixture between the 12 muffin cases and bake in the oven for 20 to 25 minutes or until golden.

*Tips

• You can use muffin liners if you don’t have a muffin tin.
• Use milk of your choice in this recipe.
• You could change up the vegetables to suit any taste or use what is in the fridge.
• They are perfect for a family meal, lunchbox or a kid’s afternoon snack!
• These muffins can be frozen once they have cooled completely. To defrost simply leave out of the freezer for a few hours or overnight.

With thanks to Northern NSW Local Health District for sharing this recipe.