Spinach, Corn and Cheese Savoury Muffins

These delicious savoury muffins are packed full of vegetables like spinach and corn. You could change up the vegetables to suit any taste or what’s in the fridge. They are perfect for a family meal, lunchbox or a kid’s afternoon snack! They also freeze well.


2 eggs
3/4 cup milk
150g / 2 cups grated reduced fat cheddar cheese
1 spring onion, chopped
2 cups fresh baby spinach, chopped
1 cob fresh corn, kernels cut off (or a small tin corn kernels)
2 cups self raising flour
salt and pepper to taste

Preheat the oven to 180 degrees and line a muffin tin with 12 muffin cases or oil the tin well.
Combine eggs and milk in a large bowl.
Mix in the grated cheese, spring onion, baby spinach and corn.
Add in the flour, salt and pepper 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.
These muffins can be frozen once they have cooled completely. To defrost simply leave out for a few hours or overnight.

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