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Flourless spinach and egg muffins

Flourless spinach and egg muffins

Appease your savoury cravings with these delicious muffins

  • Feeds 6Feeds 6
  • Ready in 30 minutes

Each serving contains

  • Energy
    484kj 116kcal
  • Fat
    Med 12%
  • Saturates
    Med 16%
  • Sugar
    Low 12%
  • Salt
    Med 12%

% of adult’s reference intake | Carbohydrates per serving : 1g


  • 125g Co-op baby spinach
  • 6 Co-op British eggs
  • 25ml Co-op semi-skimmed milk
  • 40g Co-op Somerset vintage mature Cheddar, grated


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Cook the spinach in a pan with 1 tbsp water for 4 mins, until wilted
  3. Leave to cool, then squeeze out any excess water
  4. Whisk the eggs and milk, season, then add the spinach and cheese and mix again
  5. Line a muffin tray with 6 muffin cases and divide the mixture between them
  6. Bake for 15-20 mins, until just risen and cooked through
  7. Allow to cool before eating
  8. These will keep in an airtight container in the fridge for up to 2 days

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