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Flourless spinach and egg muffins (V)
Whether it's for breakfast on the go, brunch in bead or a quick snack - these simple and easy muffins will go down a treat.
SERVES 6 PREP 10 MINUTES COOK 20 MINUTES
Ingredients:
- 125g Co-op baby spinach
- 6 eggs from the Love Local range
- 25ml Co-op semi-skimmed milk
- 40g Lymn Bank Farm Just Jane or Heart of Lincolnshire mature cheddar, grated
Method:
1. Preheat the oven to 200°C/fan 180°C/Gas 6
2. Cook the spinach in a pan with 1 tbsp water for 4 mins, until wilted
3. Leave to cool, then squeeze out any excess water
4. Whisk the eggs and milk, season, then add the spinach and cheese and mix again
5. Line a muffin tray with 6 muffin cases and divide the mixture between them
6. Bake for 15-20 mins, until just risen and cooked through
7. Allow to cool before eating
8. These will keep in an airtight container in the fridge for up to 2 days
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