They taste so good warm from the oven but are equally good cold too. I like to have them for lunch, served with some salad or veggies and they’re perfect for popping into lunchboxes too and they also make a great after-school snack for kids.
For another great lunchbox recipe check out my Savoury Pizza Muffins!
INGREDIENTS
- 2 medium eggs
- 150ml / 1/2 cup milk
- 75g / 1/2 cup butter, melted
- 150g / 2 cups grated cheddar cheese
- 1 spring onion, chopped
- 75g / 2 cups fresh baby spinach, chopped
- 1/2 red pepper, diced
- 250g / 2 cups self raising flour
- 1/2 vegetable stock cube (can use low or no sodium stock cube)
- salt and pepper to taste (but can be left out)
INSTRUCTIONS
- Preheat the oven to 180c / 350f and line a muffin tin with 12 muffin cases.
- Gently whisk the eggs in a large bowl and stir in the milk and melted butter. Mix in the grated cheese, spring onion, baby spinach and diced pepper.
- Finally, add in the flour, salt and pepper (if using) and crumble in the stock cube and mix just enough until all the ingredients have combined.
- Divide the mixture between the 12 muffin cases and bake in the oven for 20-25 minutes until cooked through (a skewer stuck into the middle should come out dry).
- These muffins can be frozen once they have cooled completely. To defrost simply leave out for a few hours or overnight.
Thanks done share recipes to : https://www.myfussyeater.com/spinach-cheese-savoury-lunchbox-muffins/