2 medium eggs
150ml / 1/2 cup milk
75g / 1/2 cup butter, melted
150g / 2 cups grated cheddar cheese
1 spring onion, chopped
75g / 2 cups fresh baby spinach, chopped
1/2 red pepper, diced
250g / 2 cups self-rising flour
1/2 vegetable stock cube (can use low or no sodium stock cube)
salt and pepper to taste (but can be left out)
Preheat the oven to 180c and line a muffin tin with 12 muffin cases.
Gently 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.
Finally, add in the flour, salt, and pepper (if using) and crumble in the stock cube and mix
just enough until all the ingredients have combined.
Divide the mixture between the 12 muffin cases then place a cherry tomato slice on top. Bake for 20-25 minutes until cooked through.
(poke a skewer into the middle to see if cooked, skewer should come out clean).
These muffins can be frozen once they have cooled completely. To defrost simply leave outfor a few hours or overnight.