Jen’s Cheese & Spinach Muffins
I made these for a New Year wellness morning where I was invited to speak about all things Nutrition. I often take popular recipes and upscale the ingredients to get in more quality nutrients, fibre, protein and plant varieties. If any ingredients don’t suit you then be brave and try substituting (wet for wet and dry for dry ingredients. This could mean changing the type of flour or dairy, just focus on the texture once mixed)
These are a great alternative to processed bread or something to pop in lunchboxes, they are easy to make, nutritious and also freeze well. They are extra tasty fresh out of the oven or re-warmed in the oven or air fryer.
Ingredients for 12 standard sized muffins:
200g Organic Spinach Chopped
50g Any Hard Cheddar or Manchego Grated
50g Parmesan or Grana Padano Grated
1tbsp Fresh or Dried Thyme
3 Organic Eggs
5 tbsp Greek Yoghurt
150g Organic Wholemeal Self Raising Flour (I like http://www.dovesfarm.co.uk )
50g Ground Linseeds
1tsp Baking Powder
A little extra grated parmesan & pumpkin seeds to top
Method;
Preheat the oven to 180c
Mix all the ingredients in a large mixing bowl until well combined but still lumpy and stiff. If you feel you need extra liquid add another egg or tbsp of Greek yoghurt until you’re happy. Divide evenly between 12 cake cases in a cupcake tray and bake for approximately 25 minutes until well risen and golden on top. Leave to cool for at least 10 minutes before eating as the cooking process is continuing inside.