These delicious cheese and spinach muffins are a perfect, healthy snack to enjoy for breakfast or any time of day. The spinach in them contains beta carotene which helps to prevent cataracts and macular degeneration. It is also anti-inflammatory and is full of iron, which is good for boosting energy levels. If you’re not a fan of spinach or have children who may not like it, the flavour isn’t very strong so it’s a great way of sneaking it into your diet without even knowing! The recipe is adapted from http://www.lakeland.co.uk

Makes 12 muffins. (The muffins are quite small, so if you prefer fatter muffins then double the mixture.)

Ingredients.

1. 150 grams self-raising flour

2. Pinch of salt

3. 75 grams parmesan cheese, grated (I used ready-grated cheddar which works just as well)

4. 100 grams frozen spinach, defrosted and well drained (you can buy a bag of ready-prepared fresh baby spinach if this is easier)

5. 125ML milk

6. 1 egg

7. 2 teaspoons wholegrain mustard.

Method.

1. Preheat the oven to 200C/gas 6.

2. Put the flour and salt into a large bowl. Add the cheese and spinach and mix well.

3. In another bowl, beat together the milk, egg and mustard. If you find it difficult to break eggs, crack the egg into a separate bowl to check for shell first before tipping it in with the rest of the mixture. Pour over the flour mixture and mix well, then divide between a muffin pan or cases. I used a silicon baking tray to cook the muffins, which is a rubber tray with the muffin moulds in. This means you don’t have to use cases because the tray is non-stick. If you are going to use one of these trays, I recommend oiling it first. The best way to do this is either to put a little cooking oil on a piece of kitchen roll and rub it in each of the holes, or use an old butter paper. I used a spoon to scoop the mixture into each hole. This can be messy, but it’s all part of the fun! If you don’t have a silicon tray, you can use muffin cases in your baking tray.

4. Bake for 15 minutes or until golden brown. Allow to cool in the pan or cases for a few minutes before handling, then transfer to a wire rack. Delicious eaten warm.