Spinach and cheese muffins
Recipe reproduced with permission from Woolworths Baby and Toddler Club www.woolworthsbabyandtoddlerclub.com.au.
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.
- Preheat oven to 200°C.
- Lightly grease muffin trays (regular or mini) or line trays with paper cases.
- Combine flour and baking soda in a bowl.
- Add spinach and cheese. Stir to combine.
- Combine milk, oil and eggs in another bowl. Add to flour mixture and mix until just combined.
- Spoon mixture evenly into muffin trays or cases.
- 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).
Allergy information
This recipe does not account for potential contamination that may occur through manufacturing and processing. Ingredients in this recipe may still have precautionary allergen food labelling (e.g. “may contain traces of”).
When preparing this recipe, it is important to:
- double-check the label of ingredients every time you make it
- prevent any contamination during preparation, cooking and serving.
Recipe tip
- Chopped spinach can be replaced with 1 cup corn kernels, 1 diced capsicum or ½ cup grated sweet potato or carrot.
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The Healthy Eating Advisory Service acknowledges the Traditional Owners of the land on which we operate. We pay our respects to them, their culture and their Elders past and present.
The Healthy Eating Advisory Service is delivered by experienced nutritionists and dietitians at National Nutrition Foundation, with support from the Victorian Government.
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