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Spinach and Sweetcorn Muffins

A tasty and healthy snack for when you're on the go or an easy lunch option hidden with secret veggies! These taste best when they are slightly warm, fresh from the oven or you can freeze for up to 3 months!

Makes 12

  • 250g Self Raising Flour
  • 1 tsp baking powder 
  • 1/2 tsp bicarbonate of soda
  • 85g grated mature cheddar
  • a 200g tin of sweetcorn, drained
  • 75g frozen chopped spinach, defrosted in the microwave
  • 1 tsp mustard powder
  • 4 tbsp vegetable oil
  • 125ml milk
  • 150g natural yogurt
  • 1 egg 

Preheat the oven to 180 degrees fan. In a large bowl, mix together the flour, baking powder, bicarb, grated cheddar and sweetcorn. In a separate bowl, whisk together the defrosted spinach, vegetable oil, milk, yogurt and egg until well combined. Pour the liquid over the dry ingredients and bring together with a fork until combined. It doesn't matter if there are still a few lumps and be careful not to over mix! Spoon the mix into 12 muffin cases and bake for 20-25 mins until a skewer comes out clean and the muffins are golden. Cool on a wire rack and best enjoyed slightly warm!



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