Cheese and Veggie Muffins

Serves make 12 muffins

Time 30 minutes

Ingredients

250g self-raising flour

1 tsp baking powder

200g cheddar cheese, grated

1 cup frozen corn, thawed and drained

1 tbsp chives, finely chopped

2 beaten eggs

100ml extra virgin olive oil 

250ml milk

1 cup baby spinach, chopped

Pepper

Method

Preheat the oven to 200°C. Prepare a muffin tray by greasing it with olive oil.

In a bowl combine the flour, baking powder, cheese, corn, baby spinach and chives and stir to combine. Add the egg, milk, oil and ensure all ingredients are well combined. Season with pepper as desired.

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

Bake for 22-25 minutes until golden on top.

Can freeze, great for kids, adults too, lunch boxes, snacks!