Spinach and Cheese Muffins: Meal Prep

 Whenever someone asks what my hobbies are, or what I do simply because I enjoy it, my first response is always reading then baking. I’ve touched on our love of books here a lot (evidence) but beyond a reference to the brownies I made for the first blogger event I attended, my other love has been neglected.
The bake I’m introducing to you is adapted from The Hummingbird Bakery, and I make a batch of these most weeks.  They freeze really well, lending  themselves perfectly to meal prepping and are, as far as I’m concerned, a fairly healthy snack. On a side note, I made these for my works bake off and they were snapped up pretty quickly!
Cheese and Spinach Muffins with a kick
Makes approximately 8 Muffins.
You will need:

  • A muffin tray. I use a 6 muffin tray and either a mini loaf tin or cupcake wrappers.
  • Muffin cases
  • A spatula
  • A big mixing bowl
  • A few smaller bowls
  • An electric mixer
  • A wooden spoon
  • Some elbow grease

Ingredients

  • 350g plain flour
  • 2.5 teaspoons baking powder
  • 250g mature cheddar cheese, grated
  • 220 ml milk
  • 1 large egg
  • 130 g shredded baby spinach (you can use frozen if you prefer, but I prefer fresh Spinach in this recipe)
  • Optional: half teaspoon cayenne pepper

Method
Shred your Spinach, disposing of the stalks, and grate your cheddar, put both to one side.
Add the muffin cases to the muffin tray and pre heat your oven to 170 C.

Crack and beat your egg lightly into the milk.
In a separate large mixing bowl combine the flour, baking powder, cayenne pepper and cheese.

Using your electric mixer slowly add the wet ingredients (milk, egg) to the dry ingredients (baking powder, flour, cheese, pepper). Once all has combined put your electric mixer to one side (after scraping the beaters).
Add the Spinach to the mix and stir with a wooden spoon to combine. You will have a very elastic dough, meaning this is the most tedious aspect of the recipie as mixing takes ages.

Once well combined spoon your elastic dough into the muffin cases, aim for 2/3 full.
If you have extra dough add this to the cupcake cases or mini loaf tin. Be aware the cooking time for these will differ. (less for the cupcakes more for the mini loaf)

Bake for 30 about minutes. Once you reach 30 minutes pop a fork/cocktail stick into a muffin, if it comes out clean they’re done! Other wise give it a few more minutes and test again.

Take your muffins out of the oven, after about ten minutes carefully move them to a wire cooling rack.

Either leave to cool completely and freeze the surplus, or eat whilst they’re still hot with a bit of butter.

Nb: these will spoil after a couple days so always freeze the excess. Take a muffin out the night before, and it will be perfect for a healthy mid morning snack. 



You will also need to justify these muffins when you eat them, people often seem perplexed by these.

There you go! If you make these let me know what you think of them!


– Emily 

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