cheese & spinach muffins

WITH A PINCH OF PAPRIKA

Great for breakfast or brunch on the run, these savoury muffins are quick and easy to put together.

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MAKES: 12

PREPARATION: 15 minutes, once the flax egg is made

COOKING: 25 minutes

150 g (5½ oz/1¹/₃ cups) baby English spinach

200 g (7 oz/1¹/₃ cups) self-raising flour

3 tablespoons nutritional yeast

1 teaspoon mustard powder

1 teaspoon sweet smoked paprika

½ teaspoon fine sea salt

freshly ground black pepper

175 ml non-dairy milk

25 ml vegetable oil

1 flax egg

75 g non-dairy cheese, grated

Heat the oven to 190°C (375°F/Gas 5). Line a12-hole muffin tin with paper cases.

Put the spinach in a pan, add a splash of water and set over a medium–high heat. Stir until wilted – it will only take a minute or so. Drain the spinach, wrap in a clean tea towel (dish towel) and squeeze out any excess water. Chop.

Mix the flour, 2 tablespoons of the nutritional yeast, the mustard powder, paprika and salt and pepper in a bowl. In another bowl, mix together the milk, oil and the flax egg.

Mix the wet mixture into the dry – only just enough to combine – then fold in the cheese and spinach.

Spoon the mixture into the prepared paper cases. Sprinkle with the remaining nutritional yeast and bake for 20–25 minutes until firm to the touch and golden. Best enjoyed warm.