Spinach, poppy seed & Cheddar muffins

Name: Spinach, poppy seed & Cheddar muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12
Ingredients: 260 g pack Essential Spinach, washed and left damp; 250 g self-raising flour; 2 tsp baking powder; 40 g poppy seeds; 2 British Blacktail Free Range Large Eggs; 200 g natural yogurt; 75 g unsalted butter, melted; 125 g extra mature Cheddar, grated; 20 g pack chives, snipped

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

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.