Spinach and Cheese Muffins
Spinach and cheese are a match made in heaven. Champion the perfect savoury duo with these delish Cheese and Spinach Muffins! Whether you're looking for a quick snack or a fun cooking activity to do together, these Spinach and Cheese Muffins are sure to bring smiles to your family's faces.
Ingredients
2 cups wholemeal self-raising flour
2 cups grated cheddar cheese
1 spring onion, chopped finely
2 cups fresh baby spinach, chopped coarsely
2 medium eggs, lightly beaten
1 serve (230mL) prepared NAN Toddler Milk Drink or full cream cow's milk
75g unsalted butter, melted
Step by step
-
Spinach and Cheese Muffins Recipe
- Preheat oven to 180°C/160°C fan forced. Grease a 12-hole muffin pan.
- In a large bowl mix together the wholemeal flour, cheese, spring onion and baby spinach.
- In a large jug, combine eggs, NAN Toddler Milk Drink and melted butter and mix together. Add the wet ingredients to the dry ingredients and mix until just combined; do not over-mix the batter.
- Divide the mixture among the prepared tray and then bake in the oven for 18-22 minutes or until golden.
- Allow to cool slightly in the tray before turning the muffins out onto a wire rack to cool completely.
TIP: For an extra cheesy touch, top each muffin with a little grated cheese before baking for a golden, melty finish.
Spinach and Cheese Muffins FAQs
Can I substitute other vegetables for spinach?
Absolutely! Shredded kale or even grated broccoli work well in this recipe as spinach substitutes.
Are there any additional ingredients I can add to this recipe?
Bacon is a popular inclusion to Spinach and Cheese muffins. Cook the bacon in a pan until soft, add the onions and spinach and then allow to cool. Fold the bacon mixture into the bowl at step 3 of the recipe.
How should I serve the Spinach and Cheese Muffins?
These Spinach and Cheese muffins are best enjoyed freshly cooled from the oven. For leftovers, you can serve them cool from the fridge or microwave them for 10 or so seconds to enjoy the flavours warmed.
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