These savoury muffins are a bit of a family favourite. I made them again for lunch last week, which really reminded us all just how good they are.
Not only are they extremely tasty, they are so versatile. We love them to take on a picnic on a crisp autumn day. They are great with soup or on their own for lunch or as a snack. I’m not a fan of sandwiches, but find these make a great alternative. I’m sure they’d be a hit in packed lunches, too.
Last week, I removed them from the oven and placed them on a rack to cool. They started to disappear so quickly, before I knew it there were just the three left you see in the photo.
Cheddar and spinach muffins
150g fresh spinach, stalks removed
300g self-raising flour, sifted
1 teaspoon English Mustard Powder
A pinch of sea salt
200g good quality mature Cheddar cheese
1 large free-range egg
250ml whole milk
Preheat the oven to 190°C. Lightly grease a non-stick muffin tin.
Melt the 10g of butter in a large non-stick frying pan. Add the spinach and cook over a moderate heat for around 5 minutes until the spinach is wilted.
Place the flour, mustard powder and salt into a large mixing bowl, and rub the butter into the flour until it looks like breadcrumbs.
Stir the grated cheese into the dry mixture.
Beat the egg in a bowl with the milk.
Add the spinach, and then pour in the egg and milk mixture into the dry mixture and stir to combine thoroughly.
Spoon into the muffin tin and cook in the oven for 20 minutes until golden.
Allow to cool on a wire rack, although they are nice eaten warm from the oven.