Kids' Spinach and Cheese Muffins
Serves 2 | with Sweet Red Grapes
These easy veggie-packed muffins are full of flavour and cheesy goodness, plus pair perfectly with a side of fresh fruit for a quick lunch.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Cheddar Cheese, shredded
Sweet Bell Pepper
Not included in your delivery
Before starting, preheat the oven to 350ºF.Wash and dry all produce. Line a 12-cup muffin tin with paper liners. (NOTE: If you don't have paper liners, you can grease the tin with 2 tsp softened butter).Core, then cut pepper into 1/4-inch pieces.Roughly chop spinach.Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil, then peppers. Cook, stirring often, until tender-crisp. Add spinach and stir until wilted, 1-2 min. Season with salt and pepper, then remove from heat.
Add flour, garlic salt, baking powder, 1 tbsp sugar and 1/4 tsp pepper to a medium bowl, then whisk to combine. Combine, eggs, sour cream, 1/3 cup milk and 1/4 cup oil in a large bowl, then whisk to combine. Add flour mixture to the bowl with eggs, then stir to combine. Stir in veggies and half the cheese until combined.
Divide muffin batter evenly between liners. Sprinkle remaining cheese over top of each muffin.Bake in the middle of the oven until cheese is melted and a toothpick inserted into the middle of muffins comes out clean, 18-22 min. Transfer to a wire rack to cool completely.
Remove muffins from the tin. Divide muffins between plates. Serve grapes alongside.