Cheesy Spinach Muffins

Name: Cheesy Spinach Muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 100 g (3 1/2oz) baby spinach; 150 g (5oz) self-raising flour; 1 tsp. baking powder; 25 g (1oz) vegetarian Parmesan-style cheese, grated; 50 g (2oz) vegetarian Cheddar, finely cubed; 25 g (1oz) butter, melted; 100 mL (3 1/2fl oz) milk; 2 medium eggs; Small handful fresh parsley, finely chopped

These quirky savoury muffins will make vegetarian guests feel extra special – and meat eaters will love them too

By The GH Kitchen TeamPublished: 09 May 2011

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Yields:

Prep Time:

15 mins

Cook Time:

15 mins

Total Time:

30 mins

Ingredients

100 g (3 1/2oz) baby spinach
150 g (5oz) self-raising flour
1 tsp. baking powder
25 g (1oz) vegetarian Parmesan-style cheese, grated
50 g (2oz) vegetarian Cheddar, finely cubed
25 g (1oz) butter, melted
100 ml (3 1/2fl oz) milk
2 medium eggs
Small handful fresh parsley, finely chopped

Directions

1. Step 1
  Preheat oven to 200°C (180°C fan) mark 6. Line six holes in a 12-hole muffin tin with paper cases. Put the spinach into a sieve and pour over boiling water from the kettle until it wilts. Leave spinach to cool, then squeeze out as much water as you can before finely chopping it. Set aside.
2. Step 2
  In a large bowl, mix together the flour, baking powder, most of the Parmesan and Cheddar cheeses and some seasoning.
3. Step 3
  In a separate jug, whisk together the butter, milk, eggs, parsley and chopped spinach. Quickly mix the wet ingredients into the dry - don't worry if there are floury lumps, as these will cook out.In a separate jug, whisk together the butter, milk, eggs, parsley and chopped spinach. Quickly mix the wet ingredients into the dry - don't worry if there are floury lumps, as these will cook out.
4. Step 4
  Divide the mixture evenly among the paper cases, then sprinkle over the remaining cheeses. Cook for 12-15min until muffins are risen, golden and cooked through. Serve warm.

Per Serving:

Calories: 207
Total carbs: 20 g
Protein: 9g
Sugars: 1 g
Fibre: 1g
Total fat: 10 g
Saturated fat: 6 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time