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Ella’s Kitchen Big + Strong Muffins

By Ella’s Kitchen
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…
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Time and servings

Total time
Prep time
Cooking time

Ingredients

9 total
  • 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

4 steps

  1. Step 1

    Preheat the oven to 190°C/375°F/Gas Mark 5. Grease 16 holes of 1 or 2 mini-muffin tins.

  2. 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.

  3. 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.

  4. 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.