Prep: 10 mins
Cook Time: 20 -25 mins
Total Time: 30 - 35 mins
Makes: 12 muffins or 16 cupcakes

DESCRIPTION

These vegetable muffins are the perfect savoury snack for babies, kids and even parents on the go. A tasty lunchbox addition and a great way to get your child eating more veg.

INGREDIENTS

2 eggs

150ml milk

250g self-raising flour

30g spinach, finely chopped

35g sundried tomatoes, finely chopped

125g grated cheddar cheese

80g sweetcorn

METHOD

1. Preheat oven to 180C fan and line tin with muffin or cupcakes cases, whichever you’re using.

2. In a jug whisk the milk and eggs together.

3. Place the remaining ingredients in a large bowl and mix together. Pour in the milk and egg mixture and stir well to combine.

4. Spoon the mixture evenly into the muffin cases. Place in a preheated oven and cook for 20-25 minutes (20 minutes for the small cupcakes and approx. 25 minutes for the muffins)

5. Cool on a wire rack before serving.

NOTES:

• Suitable for freezing or refrigerate for up to 3 days.
  

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