These Cheesy Monster Muffins are a healthy snack that the kids will love! They are quick to make and taste great - with the added bonus of being packed full of spinach. Perfect for grabbing on-the-go or popping into school lunchboxes.
These Cheesy Monster Muffins were inspired by a need to fill up Archie and Henry's lunchboxes with something healthy that I knew they would eat! I also love that the spinach gives them a bright green colour, just for fun.
Muffins are a great snack to have for in-between mealtimes, and so are my Banana Bran Loaves - which are ideal if you're looking to use up some over ripe bananas. Or, if you're after a bit of a sweet treat, check out my Caramilk Muffins.
- Spinach: Spinach is full of excellent vitamins and minerals, and because this baby spinach doesn't taste too strong, it's an easy way to get veggies into the kids.
- Cheese: I like Tasty cheese, but you can use whichever flavour of cheese that your family likes best.
- Flour: I used regular baking flour for these, but you could make these muffins using gluten-free flour.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat the oven to 180°C fan bake. Grease or line a 12 cup muffin tin.
Add the milk, butter, egg, baby spinach and spring onion to a blender and blitz until smooth.
Add the flour, baking powder and salt to a large bowl and whisk together. Add the grated cheese and mix again.
Pour the blended liquid into the bowl and gently fold together until just combined.
Divide the mixture evenly between the muffin tins. Bake in the oven for 25-30 minutes or until cooked through.
Yes! You could add corn kernels or grated zucchini. Just be careful you don't make the mixture too moist.
Of course. It's a great idea to make a big batch and freeze them for up to three months (in an airtight container). Then you've always got a healthy snack on hand.
You can, you just need to make sure you thaw it out first and then squeeze out the excess liquid. You also won't need as much as you would using fresh spinach.
Store your Cheesy Monster Muffins in an airtight container for up to three days.
Cheesy Monster Muffins can also be frozen. Store in an airtight container or freezer bag in the freezer for up three months. Defrost completely before consuming.
If you want to jazz these muffins up for adults, you could use chopped sun-dried tomatoes and feta.
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- 1 ½ cups milk
- 50g butter, melted
- 1 egg
- 70g baby spinach
- 1 spring onion, chopped
- 2 cups flour
- 1 ½ tsp baking powder
- ½ tsp salt
- 100g cheese, grated
- Preheat the oven to 180°C fan bake. Grease or line a 12 cup muffin tin.
- Add the milk, butter, egg, baby spinach and spring onion to a blender and blitz until smooth.
- Add the flour, baking powder and salt to a large bowl and whisk together. Add the grated cheese and mix again.
- Pour the blended liquid into the bowl and gently fold together until just combined.
- Divide the mixture evenly between the muffin tins.
- Bake in the oven for 25-30 minutes or until cooked through.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 163Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 35mgSodium: 265mgCarbohydrates: 18gFiber: 1gSugar: 2gProtein: 6g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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