242kcal
1g
5g
1g
8g
8g
17g
329mg
- 160g / 5.5oz frozen Frozen chopped spinach
- 125g / 4oz melted Unsalted butter
- 180g / 6oz Self-raising flour
- 60ml / 2fl oz Milk
- 200g / 7oz drained Sweetcorn
- 4 Egg
- 1 tsp Baking powder
- 100g / 3.5oz Grated Cheddar
1. Preheat the oven to 180°C (356°F).
2. Add 160g / 5.5oz frozen chopped spinach to a bowl with a tiny drizzle of water, cover and defrost in the microwave until the ice has melted (about 90-180 seconds). Squeeze out as much liquid as possible.
3. Add the spinach, 125g / 4oz melted unsalted butter, 180g / 6oz self-raising flour, 60ml / 2fl oz milk, 200g / 7oz drained sweetcorn, 4 eggs, 1 tsp baking powder, and 100g / 3.5oz grated Cheddar to a mixing bowl and stir until combined.
4. Spoon into the prepared muffin tin and bake for 20 minutes until puffed up and cooked through.
12% of RDI
18% of RDI
5% of RDI
1% of RDI
1% of RDI
18% of RDI
76% of RDI
Store in an air-tight container at room temperature for 3 days or freeze for up to 3 months. To quickly defrost, blast on high in the microwave for 2-3 minutes, moving halfway through, ensuring they are piping hot before cooling and serving. You can also defrost at room temperature and serve cold if desired.
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