Spinach & Cheese Toddler Muffins

This is a super quick and easy recipe, and a great way to get spinach into little mouths. Sometimes I'll take some of the spinach and blend it in a food processor before adding it to the mix, as it turns these muffins green! 

You can also use frozen spinach for this recipe – we chop and freeze spinach to keep for the off seasons, so we can add it to our recipes all-year round. 

Makes ~ 20 mini-muffins.

Ingredients

• 2 Cups Self-Raising Flour (or Gluten-Free Self-Raising Flour)
• 1 Teaspoon Baking Soda
• 2 Cups Spinach, finely chopped (or frozen spinach)
• 1 1/2 Cups grated Tasty Cheese
• 1 Cup Milk (or low-lactose alternative)
• 1/4 Cup Vegetable Oil
• 2 Eggs, lightly beaten 

Method

1. Lightly grease your muffin trays with butter or oil 
2. Preheat the oven to 200C
3. Place dry ingredients in a bowl (season with salt and pepper at this stage if you'd like an adult-friendly version)
4. Add cheese and spinach, and toss together to combine
5. In a separate bowl, lightly beat the eggs, milk and oil
6. Add wet mixture to the dry mixture and fold together until just combined
7. Spoon mix evenly into your muffin trays
8. Bake for 15–20 minutes