cheese, eggs, savoury muffins, spinach, spring onions
I love savoury muffins and always have a few stashed in the freezer. They are delicious for breakfast or as a side with soup for lunch. These are so easy to make and can be whipped up and in the oven in minutes.
A 120g bag of washed baby spinach makes about a half a cup when wilted in a frying pan with a little bit of butter or oil. I also season it lightly with salt and pepper.
You can also use frozen spinach. Just make sure it is fully squeezed of excess water or it will make the muffins stodgy.
Take them out of the muffin tin about 5 minutes after they come out of the oven as leaving them in the tin can make them soggy. Run a palette knife around the edges and tip onto a cooling rack.
When completely cold they can be placed…
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