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Essential Spinach260g
260gItem price
£1.60Price per unit
£6.16/kgSpinach 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.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
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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£6.16/kg0 added
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50pPrice per unit
£1/kg0 added
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£1.30Price per unit
81.3p/100g0 added
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£1.20Price per unit
£12/kg0 added
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£3.95Price per unit
32.9p each0 added
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£1.10Price per unit
22p/100g0 added
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£1.90Price per unit
£7.60/kg0 added
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£2.75Price per unit
£7.86/kg0 added
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80pPrice per unit
40p/10g