15 May, 2024
Spinach and sundried tomato muffins
Sometimes a muffin is all you need - morning or mid-afternoon, there is nothing more comforting nor rewarding than baking a batch of fresh muffins. We particularly love a savoury muffin and this recipe is our go-to with spinach, courgette, sweetcorn and sundried tomatoes. It's completely dairy and gluten free and packed with protein, aka the best way to start your day.
RecipesYield: 12 muffins
Ingredients:
- 12 organic eggs
- Pinch salt
- Pinch of cracked black pepper
- 70ml cold-pressed rapeseed or extra virgin olive oil
- 150g baby spinach
- 200g sweetcorn
- 400g courgette, grated
- 120g Sundried tomatoes
- 400g Ground almonds
- 24g Flaked almonds
Method:
- Pre - heat the oven to 160 degrees and pre - fill your muffin tin with cases.
- Whisk together the eggs, oil, spinach, salt and pepper.
- Add the sweetcorn, grated courgette, ground almonds and half the sundried tomato. Mix well.
- Evenly divide the mixture between the muffin cases and top with the rest of the sun - dried tomato and flaked almonds.
- Cook at 160 degrees for 20 - 25 minutes, or until golden, then leave to cool before tucking in.
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