Spinach and Sweet Corn Muffins
Glicemia: 10Porzioni: 12Tempo di preparazione: 25minPasto: Merenda
Micronutrienti:Vitamina ACalcioFolati
Macronutrienti per 100 g
Energia
242kcal
Zuccheri
1g
Grassi
16g
Fibre
1g
Grassi saturi
8g
Proteine
8g
Carboidrati
17g
Sodio
329mg
Ingredienti
- 160g / 5.5oz frozen Frozen chopped spinach
- 125g / 4oz melted Unsalted butter
- 180g / 6oz Self-raising flour
- 60ml / 2fl oz Milk
- 200g / 7oz drained Sweetcorn
- 4 Egg
- 1 tsp Baking powder
- 100g / 3.5oz Grated Cheddar
Preparazione
- Preheat the oven to 180°C (356°F).
- Add 160g / 5.5oz frozen chopped spinach to a bowl with a tiny drizzle of water, cover and defrost in the microwave until the ice has melted (about 90-180 seconds). Squeeze out as much liquid as possible.
- Add the spinach, 125g / 4oz melted unsalted butter, 180g / 6oz self-raising flour, 60ml / 2fl oz milk, 200g / 7oz drained sweetcorn, 4 eggs, 1 tsp baking powder, and 100g / 3.5oz grated Cheddar to a mixing bowl and stir until combined.
- Spoon into the prepared muffin tin and bake for 20 minutes until puffed up and cooked through.
Micronutrienti in % del fabbisogno giornaliero
Ferro
1% del fabbisogno giornaliero
Magnesio
28% del fabbisogno giornaliero
Vitamina C
5% del fabbisogno giornaliero
Omega 3
12% del fabbisogno giornaliero
Vitamina A
21% del fabbisogno giornaliero
Calcio
10% del fabbisogno giornaliero
Folati
76% del fabbisogno giornaliero
Buono a sapersi
Store in an air-tight container at room temperature for 3 days or freeze for up to 3 months. To quickly defrost, blast on high in the microwave for 2-3 minutes, moving halfway through, ensuring they are piping hot before cooling and serving. You can also defrost at room temperature and serve cold if desired.
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