PER MUFFIN | 71cals | PROTEIN 5g | CARBS 3g | FAT 4g | FIBRE 1.5g

Cheese and spinach mini muffins

MAKES 12| PREP 10 mins | COOK 25 mins

A protein-rich savoury breakfast or snack that’s easy to transport and can be eaten warm or cold. You could also serve the muffins with a mixed salad for a light lunch.

• 1 tsp canola oil, for greasing
• 1 × 400g can butterbeans, drained
• 3 large eggs
• 4 spring onions, trimmed and sliced
• 50g young spinach leaves
• 75g mature Cheddar, coarsely grated

COOK’S TIP

These muffins will keep well in the fridge for a couple of days if placed in a lidded container. They taste great cold, but can be reheated in a microwave or hot oven too.

1. 1. Preheat the oven to 200°C/fan 180°C/Gas 6 and grease a good-quality, non-stick 12-hole fairy cake/mince pie tin.
2. 2. Place the beans and eggs in a food processor with a little salt and lots of ground black pepper and blitz until almost smooth.
3. 3. Add the spring onions, spinach and cheese and blitz briefly on the pulse setting 3–4 times, or until just combined. You may need to remove the lid and push the mixture down with a spatula once or twice.
4. 4. Spoon the mixture evenly into the tin and bake for 20–25 minutes, or until pale golden brown and firm to the touch.
5. 5. Serve warm or remove from the tin and transfer to a wire rack to cool.