Buddy’s Top Tip - If you’ve got any leftover ham, roast chicken or different
cheeses, or even things like olives and tomatoes, these can all
be chopped up and added to this recipe – it’s super-flexible! You can use Parmesan instead of cheddars if you prefer. Makes 12 muffins.
Prep
15 min
Cook
20 min
Serves
6
Difficulty
Easy
Add to your supermarket basket....
Pick which supermarket you want to send your ingredients to:
Ingredients
mild cheddar cheese 40 g (grated)
spinach 60 g (chopped)
red chillies ½ (chopped)
spring onions 1 (chopped)
milk 100 ml
olive oil 25 ml
egg 1
wholemeal self raising flour 175 g
sea salt pinch
feta 25 g (crumbled)
mixed seeds 1 tbsp
Method
Prepare
Preheat the oven to 180°C . Line a muffin tin with 12 paper cases.
Grate the cheddar and place in a mixing bowl.
Finely chop half the spinach and roughly chop the rest, then add both to the bowl with the cheese.
Deseed and finely chop the red chilli (if using), trim and finely chop the spring onions, then add to the bowl.
Make the batter
Pour the milk and olive oil into a separate mixing bowl, crack in the egg and mix well.
Add the wholemeal self-raising flour and a pinch of sea salt, then fold in the cheddar, spinach, red chilli and spring onionmixture. Mix just until combined – don't overwork the batter**.
Fill the muffin cases & bake
Spoon half the mixture between the paper cases, if using crumble the feta and divide between them, then spoon over the rest of the mixture.
Scatter over the mixed seeds, if using, then bake for 20 minutes, or until risen, golden and cooked through – a skewer inserted into the middle should come out clean.
Let the muffins cool slightly in the tin, then transfer to a wire rack. Serve warm or at room temperature.
