Flourless spinach and egg muffins
https://www.coop.co.uk/recipes/flourless-spinach-and-egg-muffins
Appease your savoury cravings with these delicious muffins
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Feeds
6
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Ready in
30 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 1g
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Ingredients
- 125g Co-op baby spinach
- 6 Co-op British eggs
- 25ml Co-op semi-skimmed milk
- 40g Co-op Somerset vintage mature Cheddar, grated
Method
- Preheat the oven to 200°C/fan 180°C/Gas 6
- Cook the spinach in a pan with 1 tbsp water for 4 mins, until wilted
- Leave to cool, then squeeze out any excess water
- Whisk the eggs and milk, season, then add the spinach and cheese and mix again
- Line a muffin tray with 6 muffin cases and divide the mixture between them
- Bake for 15-20 mins, until just risen and cooked through
- Allow to cool before eating
- These will keep in an airtight container in the fridge for up to 2 days
