Flourless spinach and egg muffins

Flourless spinach and egg muffins
Appease your savoury cravings with these delicious gluten-free muffins
Serves 6  / 
Prep 10 minutes  / 
Cook 20 minutes


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


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