Spinach & Sweetcorn Muffins - Rebecca Wilson

Name: Spinach & Sweetcorn Muffins - Rebecca Wilson
Ingredients: 125g of butter, melted (can sub for coconut oil); 160g of frozen chopped spinach (frozen weight) a little more of less will be totally fine; 180g self raising flour (*Gluten free flour); 60g of whole milk (or any plant based substitute); 200g of tinned sweetcorn, drained; 4 eggs (can replace for flax eggs to make this recipe egg free); 1 tsp baking powder; 100g grated cheese (can sub 2 tablespoons of nutritional yeast or leave out all together)

rebeccawilson.com

Delicious spinach and sweetcorn muffins, perfect for batch cooking and freezing. Dairy-free, egg-free, gluten-free, vegan options available.Seriously addictive!

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Ingredients

125g of butter, melted (can sub for coconut oil)
160g of frozen chopped spinach (frozen weight) a little more of less will be totally fine
180g self raising flour (*Gluten free flour)
60g of whole milk (or any plant based substitute)
200g of tinned sweetcorn, drained
4 eggs (can replace for flax eggs to make this recipe egg free)
1 tsp baking powder
100g grated cheese (can sub 2 tablespoons of nutritional yeast or leave out all together)