Spinach, poppy seed & Cheddar muffins

Spinach, poppy seed & Cheddar muffins

Spinach and mature Cheddar are a great flavour match. Bake up a batch for snack time, to serve with soup, or as something different for breakfast.

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Vegetarian
  • Makes12
  • CourseSnack
  • Prepare20 mins
  • Cook25 mins
  • Total time45 mins
  • PlusPreparation time 20 minutes + cooling

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Ingredients

  • 260g pack Essential Spinach, washed and left damp
  • 250g self-raising flour
  • 2 tsp baking powder
  • 40g poppy seeds
  • 2 British Blacktail Free Range Large Eggs
  • 200g natural yogurt
  • 75g unsalted butter, melted
  • 125g extra mature Cheddar, grated
  • ½ x 20g pack chives, snipped

Method

  1. Preheat the oven to 200°C, gas mark 6 and line a 12-hole muffin tin with deep paper cases. Put the spinach into a large saucepan, cover and cook briefly until wilted. Drain in a colander and, when cool enough to handle, squeeze as much water out as possible. Finely chop and set aside.

  2. In a large bowl, combine the flour, baking powder and poppy seeds. Season generously. In a large jug, then beat together the eggs, yogurt, butter, ½ the Cheddar and the chives and spinach. Carefully mix the wet ingredients into the dry.

  3. Spoon the mixture into the muffin cases. Top the muffins with the remaining cheese. Bake for 20-25 minutes until risen and golden, then cool a little before serving warm. These are best eaten on the day they’re made but reheat well in the oven too.

Nutritional

Typical values per item when made using specific products in recipe

Energy

880kJ/ 211kcals

Fat

12g

Saturated Fat

6.6g

Carbohydrates

17g

Sugars

1.5g

Fibre

0.9g

Protein

8.5g

Salt

0.8g

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