Spinach & Cheese Muffins

 Ingredients

• 2 eggs
• 150ml  / ½ cup milk
• 75g / ½ cup butter, melted
• 150g  / 2 cups grated cheddar cheese
• 1 spring onion, chopped
• 75g / 2 cups fresh baby spinach, chopped
• ½ capsicum, diced
• 250g / 2 cups self raising flour
• ½ vegetable stock cube (can use low or no sodium stock cube)
• salt and pepper to taste (but can be left out)

Directions

1. Preheat the oven to 180c and line a muffin tin with 12 muffin cases.
2. Whisk the eggs in a large bowl and stir in the milk and melted butter. Mix in the grated cheese, spring onion, baby spinach and diced pepper.
3. Add in the flour, salt and pepper and crumble in the stock cube and mix until combined.
4. Divide the mixture between the 12 muffin cases and bake in the oven for 20-25 minutes.
5. These muffins can be frozen. To defrost simply leave out for a few hours or overnight.