Recipes/

Spinach and cheese muffins

Early childhood services OSHC
Serve these simple muffins as a morning or afternoon snack.
a stack of spinach and cheese muffins on a plate
V Vegetarian SF Soy free NF Nut free FS Fish and shellfish free Snack
Ingredients
Serves
people
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.

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).

Recipe tip

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

Each serve provides

Benefit Children’s serves
Grains (flour) ¾ children’s serve
Dairy (milk) 1 children's serve
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.

Written and reviewed by dietitians and nutritionists at National Nutrition Foundation, with support from the Victorian Government.

 
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