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£6.16/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
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.
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.
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.
Typical values per item when made using specific products in recipe
Energy | 880kJ/ 211kcals |
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Fat | 12g |
Saturated Fat | 6.6g |
Carbohydrates | 17g |
Sugars | 1.5g |
Fibre | 0.9g |
Protein | 8.5g |
Salt | 0.8g |
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