Spinach & Sweetcorn Muffin

These savoury muffins are great to give for an alternative lunch or make a mix of sizes and you also have some mini muffins to keep as a snack. 

Ingredients;

100g spinach, wilted a finely chopped

120g unsalted butter, melted

180g self raising flour

60ml full fat milk (can sub for breast milk, formula or plant based alternative)

200g tinned sweetcorn, drained

4 eggs (can sub for chia or flax eggs to make this recipe egg free)

1 tsp baking powder

100g cheddar cheese, grated

Method

• Wilt the spinach in a saucepan with a little boiling water and drain well.
• Chop the spinach into small pieces.
• Combine the spinach with the rest of the ingredients in a mixing bowl, adding each ingredient one at a time and mixing well. 
• Add the mixture to your muffin tray and cook at 180 degrees celsius. Standard muffins need 20 minutes and mini muffins around 15 minutes. 

Suitable for babies from six months old. Cut standard muffins into quarters to serve. Muffins can be frozen for up to three months. Reheat in the microwave. Can also be kept in an airtight container for up to three days.