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Lactation Spinach Muffins

Lactation Spinach Muffins

booster: Spinach
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish
Servings 12 Muffins


  • 2 eggs Medium
  • 150 ml milk almond/ full cream
  • 75 g butter melted
  • 1 spring onion chopped
  • 75 g baby spinach organic, chopped
  • 1/2 red pepper diced
  • 250 g self raising flour unbleached, organic
  • 1/2 cube vegetable stock organic, low or no sodium cube
  • 1 pinch salt and pepper optional
  • 150 g cheddar cheese optional


  • Preheat the oven to 180c / 350f 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(optional), 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 and bake in the oven for 20-25 minutes until cooked through (a skewer stuck into the middle should come out dry).
  • These muffins can be frozen once they have cooled completely. To defrost simply leave out for a few hours or overnight.