Ingredients:
- ¾ cup self-raising flour
- ½ teaspoon baking powder
- 1 teaspoon Dijon mustard
- 100g baby spinach leaves, stalked removed and very finely chopped (or up to 10 nuggets of frozen spinach, finely chopped)
- 1 spring onion stalk, finely chopped
- 100g mozzarella or swiss cheese, finely chopped
- 2 stems of dill (or any other fresh herb), finely chopped (or a sprinkle of dried herbs)
- 100g unsalted butter, melted
- 125ml full fat cow’s milk (just under ¾ cup)
- 2 egg, lightly beaten
What to do:
- Preheat oven to 190 degrees and grease a 12-hole muffin tray.
- In a bowl sift flour and baking powder together.
- Add in spinach, spring onion, herbs, mustard and cheese and mix until fully combined. Make a well in the mixture.
- In a separate bowl mix the eggs, milk and melted butter, then pour into the well and mix until combined.
- Divide the mixture evenly among the muffin tray and bake in oven for 12-15 minutes until golden.
- Remove from the oven and serve warm or let cool and freeze.
Adapted from: https://mumbubnutrition.com/
