Pic of Spinach, Cheese & Apple Muffins

Spinach, Cheese & Apple Muffins

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Spinach, Cheese & Apple Muffins

Pudding & Cake Serves 4 50 min
Enjoy these comforting squidgy, cheesy muffins warm or they can be made ahead of time and kept in a tub for a couple of days, or frozen; ideal for breakfast, lunch or a snack. Make sure your spinach is washed well before use. If you haven’t got muffin cases to hand, you can make your own by taking squares of baking parchment, damping them a little with cold water then scrunching them up and unravelling them – then pop them in your muffin tin.


  • 2 eggs
  • 150ml milk
  • 75g butter, melted
  • 150g Cheddar cheese, grated
  • 1 good-sized apple, grated
  • 50g raisins or sultanas
  • 100g spinach leaves, chopped
  • 250g self-raising flour
  • salt & pepper (optional)
Image of Spinach, Cheese & Apple Muffins


Prep time: 15 min
Cooking time: 35 min
  • Step 1

    Preheat your oven to 180˚C/Gas 4. Pop some paper muffin cases into a muffin tin.
  • Step 2

    In a large mixing bowl, whisk the egg whites and yolks together. Stir in the milk, then the butter.
  • Step 3

    Stir in the cheese, apple, dried fruit and spinach. If you like, season with a little salt and pepper.
  • Step 4

    Stir in the flour, until the mixture is just combined – don’t overmix it.
  • Step 5

    Share the mixture out between your muffin cases, dolloping it in. You don’t need to have a level top or be too precise with this.
  • Step 6

    Bake for approx. 35 minutes, until the muffins are risen and lightly golden on top. You can test that the middles are cooked by inserting a skewer or cocktail stick – it should come out clean, with no sticky mixture on it.
  • Step 7

    Let them cool slightly for 5 minutes or so in the muffin tin, then transfer them, still in their paper cases, to a wire cooling rack.

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