Flourless spinach and egg muffins
Appease your savoury cravings with these delicious gluten-free muffins
Serves 6 /
Prep 10 mins /
Cook 20 mins
Ingredients
125g Coop baby spinach
6 local eggs
25ml local semi-skimmed milk
40g Coop Somerset vintage mature Cheddar, grated;
Method
1. Preheat the oven to 200°C/fan 180°C/Gas 62. 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