Spinach and cheese muffins

Spinach and cheese muffins

* VEGETARIAN * NUT FREE  * SOY FREE 

Ingredients

12 regular muffins or 24 mini muffins

24 regular muffins or 48 mini muffins

Self-raising flour, sifted

2 cups (300g)

4 cups (600g)

Baking soda

1 teaspoon

2 teaspoons

Baby spinach, finely chopped (or frozen)

2 cups (100g)

4 cups (200g)

Tasty cheese, grated

1 cup

2 cups

Milk

1 cup (250mL)

2 cups (500mL)

Canola or vegetable oil

¼ cup (120mL)

½ cup (240mL)

Eggs, lightly beaten

2

4

Method

  1. Preheat oven to 200°C.
  2. Lightly grease muffin trays (regular or mini) or line trays with paper cases. 
  3. Combine flour and baking soda in a bowl.
  4. Add spinach and cheese. Stir to combine.
  5. Combine milk, oil and eggs in another bowl. Add to flour mixture and mix until just combined.
  6. Spoon mixture evenly into muffin trays or cases.
  7. Bake for 15-20 minutes or until a skewer inserted comes out clean.

 

Each regular sized muffin provides

  • 3/4 children’s serve of grains* (flour) 

 

Allergy modifications

  • For a milk protein free option substitute milk with an equal amount of calcium fortified soy or rice milk and omit cheese.
  • For an egg free option replace each egg with 1 teaspoon of egg replacer and 2 tablespoons of water.
  • For a gluten/wheat free option replace all flour with gluten free self raising flour (check for soy if necessary).

 

Tips

  • Chopped spinach can be replaced with 1 cup corn kernels, 1 diced capsicum or ½ cup grated sweet potato or carrot

 

* One children’s serve of (grain) cereal foods is equal to one serve in the Australian Dietary Guidelines.

Recipe reproduced with permission from Woolworths Baby and Toddler Club

The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.