Cheese and Veggie Muffins by goodchefbadchef.com.au

Imported from goodchefbadchef.com.au by @rrry3k
Easy ·
Prep 5m
Cook 25m
· 30m total

Savory muffins packed with cheddar cheese, corn, baby spinach, and chives. Great for kids and adults alike, perfect for lunch boxes and snacks, and can be frozen.

Best enjoyed as Main

Ingredients

for
servings
  • 250 g self-raising flour
  • 1 tsp Baking powder
  • 200 g cheddar cheese, grated
  • 1 cup frozen corn, thawed and drained
  • 1 tbsp Chives, finely chopped
  • 2 eggs, beaten
  • 100 ml Extra virgin olive oil
  • 250 ml milk
  • 1 cup spinach, baby, chopped
  • Pepper to taste
Nutrition Facts
1
Amount per serving
Calories
246
% DV*
Total Fat 15g 19%
Saturated Fat 5g 27%
Unsaturated Fat 9g
Sodium 437mg 19%
Total Carbs 19g 7%
Dietary Fiber 1g 4%
Sugars 2g 4%
Protein 9g 17%
* % Daily Values based on a 2,000 calorie diet.

Steps

  1. 1

    Preheat the oven to 200°C.

  2. 2

    Prepare a muffin tray by greasing it with olive oil.

  3. 3

    In a bowl combine the flour, baking powder, cheese, corn, baby spinach and chives and stir to combine.

  4. 4

    Add the eggs, milk, and oil and ensure all ingredients are well combined.

  5. 5

    Season with pepper as desired.

  6. 6

    Scoop the mixture into the muffin tray and sprinkle some additional cheese on top if desired.

  7. 7

    Bake for 22-25 minutes until golden on top.