Spinach and mozzarella muffins

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/