Ella’s Kitchen Big + Strong Muffins
By Ella’s Kitchen
Published on 20 April 2022
Crammed with spinach, cheese + a little bit of mustard, these muffins
not only pack a big, tasty punch they're also packed full of veggies! yum!
Perfect for little ones from 12 months!
Handy TipsThese muffins are great for lunchboxes + for on the go healthy snacks +
picnics tooTime and servings
30 minsTotal time
15 minsPrep time
15 minsCooking time
Ingredients
- 100 g of canned sweetcorn, (drained)
- 125 ml of whole milk
- 50 g of unsalted butter, (plus extra for greasing)
- 150 g of self-raising flour
- 1 tsp of baking powder
- 1 tsp of english mustard powder
- 50 g of baby spinach leaves, (stalks removed and leaves very finely chopped)
- 30 g of mature cheddar, (finely grated)
- 1 egg, (lightly beaten)
Method
Step 1
Preheat the oven to 190°C/375°F/Gas Mark 5. Grease 16 holes of 1 or 2 mini-muffin tins.Step 2
Sift the flour, baking powder + mustard powder into a large bowl. Stir in the spinach, sweetcorn + half the cheese until fully combined, then make a well in the centre.Step 3
Beat together the milk, egg + melted butter in a jug, then gradually pour into the dry ingredients + gently stir together with a wooden spoon until just combined.Step 4
Divide the mixture evenly among the prepared muffin holes, then bake the muffins in the oven for 12–15 minutes until risen + golden. Cool on a wire rack. Serve warm or cold.