Flourless spinach and egg muffins

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


125g Coop baby spinach
6 local eggs
25ml local semi-skimmed milk
40g Coop 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


These will keep in an airtight container in the fridge for up to 2 days