Time: 30 minutes plus 20 minutes baking
Serves: 12 muffins
My kids would probably eat sandwiches for lunch every day if I let them but once in a while I like to test them with something new. These savoury muffins are a great addition to our lunchtime repertoire. They are easy to make as you just mix everything together in one bowl and you can add any veggies you like. We went with tomatoes because they go great with cheese and spinach to add a little colour (and I had some needing used up in the fridge).
We had them straight from the oven, but you could also cook them in advance serve them chilled which makes them great for a packed lunch box or picnic.
175ml / ½ cup milk
75g / ½ cup butter, melted
150g / 2 cups grated cheddar cheese
75g fresh baby spinach, chopped
250g / 2 cups self raising flour
Preheat the oven to 180C / 170C Fan /350F and get your kids to line a muffin tin with cases.
Mix the wet ingredients
Break the eggs into a small bowl, and then add to a large mixing bowl. Give them a whisk.
Measure the milk – we normally do this using the ml setting on our digital scales to be more accurate. Add it to the eggs.
Weigh the butter into a small bowl and then melt it in the microwave or a small pan. Add to the egg/milk mixture and give everything a good mix.
Add the filling
Get your kids to help you grate the cheese, and chop the vegetables. Add them to your mixing bowl.
Add the flour
Finally, weigh the flour out into a small bowl and add to the large mixing bowl.
Give everything one final stir until all the ingredients are well combined.
Make the muffins
Spoon the mixture into the muffin cases.
Bake the muffins in the oven for 20-25 minutes. They’re ready when they are nice and golden in colour and a metal skewer inserted in to the middle comes out clean.
Savoury muffins can be served warm from the oven or chilled in a lunchbox or picnic.