Cheese & Spinach Muffins

Made in the Lakeland Silicone 12 Hole Muffin Pan

Ingredients

  • 150g self-raising flour
  • Pinch salt
  • 75g Parmesan cheese, grated
  • 100g frozen spinach, defrosted and well drained
  • 125ml milk
  • 1 egg
  • 2 tsp wholegrain mustard

Instructions

 

  1. Preheat the oven to 200°C/Gas 6.
  2. Sift the flour and salt into a large bowl. Add the Parmesan and spinach and mix well.
  3. In another bowl, beat together the milk, egg and mustard. Pour over the flour mixture and mix well then divide between the muffin pan.
  4. Bake for 15 minutes or until golden brown. Allow to cool in the pan for a few minutes then transfer to a wire rack.

 

Tip: Delicious served hot or cold. For an added kick, add 1-2 finely chopped green chillies with the Parmesan and spinach.