Spinach & Cheese Savoury Lunchbox Muffins

ingredients

• 2 medium eggs
• 150ml / 1/2 cup milk
• 75g / 1/2 cup butter, melted
• 150g / 2 cups grated cheddar cheese
• 1 spring onion, chopped
• 75g / 2 cups fresh baby spinach, chopped
• 1/2 red pepper or carrot diced
• 250g / 2 cups self raising flour
• 1/2 vegetable stock cube (can use low or no sodium stock cube)
• salt and pepper to taste (but can be left out)

method

Preheat the oven to 180c / 350f and line a muffin tin with 12 muffin cases.

Gently whisk the eggs in a large bowl and stir in the milk and melted butter. Mix in the grated cheese, spring onion, baby spinach and diced pepper.

Finally, add in the flour, salt and pepper (if using) and crumble in the stock cube and mix just enough until all the ingredients have combined.

Divide the mixture between the 12 muffin cases and bake in the oven for 20-25 minutes until cooked through (a skewer stuck into the middle should come out dry).

These muffins can be frozen once they have cooled completely. To defrost simply leave out for a few hours or overnight.