Spinach, Cheese & Apple Muffins
Enjoy these comforting squidgy, cheesy muffins warm or they can be made ahead of time and kept in a tub for a couple of days, or frozen; ideal for breakfast, lunch or a snack. Make sure your spinach is washed well before use. If you haven’t got muffin cases to hand, you can make your own by taking squares of baking parchment, damping them a little with cold water then scrunching them up and unravelling them – then pop them in your muffin tin.
Ingredients
- 2 eggs
- 150ml milk
- 75g butter, melted
- 150g Cheddar cheese, grated
- 1 good-sized apple, grated
- 50g raisins or sultanas
- 100g spinach leaves, chopped
- 250g self-raising flour
- salt & pepper (optional)
Method
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Step 1
Preheat your oven to 180˚C/Gas 4. Pop some paper muffin cases into a muffin tin.
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Step 2
In a large mixing bowl, whisk the egg whites and yolks together. Stir in the milk, then the butter.
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Step 3
Stir in the cheese, apple, dried fruit and spinach. If you like, season with a little salt and pepper.
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Step 4
Stir in the flour, until the mixture is just combined – don’t overmix it.
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Step 5
Share the mixture out between your muffin cases, dolloping it in. You don’t need to have a level top or be too precise with this.
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Step 6
Bake for approx. 35 minutes, until the muffins are risen and lightly golden on top. You can test that the middles are cooked by inserting a skewer or cocktail stick – it should come out clean, with no sticky mixture on it.
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Step 7
Let them cool slightly for 5 minutes or so in the muffin tin, then transfer them, still in their paper cases, to a wire cooling rack.