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