Cheese muffins with sweetcorn and spinach - Recipe!

It's warming up, hasn't the weather been lovely. It's time to start thinking of picnics and spending more time outside. When it's warm out we tend to snack more and want things to eat that which we can get straight out of the fridge or cupboard without any cooking. My girls tend to go for crisps, biscuits and cakes but even though they're getting older I still want them to eat a little healthier.

These cheese muffins with sweetcorn and spinach are a great summertime snack and packed with sweetcorn and spinach they make a healthy snack too. They are made in just 5 easy steps so they are quick and easy to make!

Makes 12 muffins

Ingredients

175g of plain flour.

1 teaspoon of bicarbonate of soda.

150g of pre grated cheese.

50g of baby spinach, shredded.

100g of tinned sweetcorn, drained.

2 eggs.

150g of unsalted butter, melted.

150ml/g milk.

Equipment

A mixing bowl.

A wooden spoon.

A muffin tin.

12 muffin cases.

A measuring spoon.

Method

1. Preheat the oven to 180°C.

2. Combine the flour, bicarbonate, cheese, spinach and sweetcorn in the mixing bowl.

3. Add the eggs, melted butter and milk and mix it all together. 

4. Divide the batter evenly into the muffin cases.

5. Bake for 20-25 minutes until risen and golden. Serve warm.

If you don’t have spinach or sweetcorn you can experiment with your favourite fillings: chopped red pepper, onions or cubed ham make delicious alternatives. You can also add finely chopped chili or chili pepper flakes to add a spicy kick! 

This recipe is from the Easy Peasy Baking campaign, launched by UK Flour Millers, making baking simple. You can find more Easy Peasy Baking recipes and information on the campaign over on the Fab Flour website.