Make these muffins for breakfast or lunch, then store any leftovers in a sealed box for up to three days in the fridge. Or spoon the batter into the muffin tin, then freeze, and cook straight from frozen for 5-10 mins more than the allocated time.

Serves: 6
Ready in: 25 mins

Ingredients

• Butter, for greasing
• 60g Co-op Baby Spinach
• 5 Co-op eggs
• 1 tsp mustard
• 50g Co-op Greek Feta Cheese

Method

1. Preheat the oven to 190°C/170°C/gas 5. Grease six holes of a muffin tin.
2. Put the spinach into a colander, then pour over boiling water to wilt. Once cool enough to handle, squeeze out the liquid and chop.
3. In a large jug, whisk the eggs with the mustard. Stir in the chopped spinach and crumble in the feta. Pour the mixture into the muffin tin holes, dividing it equally. Bake in the oven for 15-18 mins. Remove from the oven and leave to cool completely before turning the muffins out.