Spinach and sweetcorn quinoa breakfast muffins

These delicious muffins are a great breakfast on the go, or a healthier alternative to a sweet afternoon cupcake! You could experiment with any other flavours - feta cheese, dried or fresh herbs, peppers or sun dried tomatoes.

Ingredients: Makes about 18

200g Spelt flour (you could use any other flour)

120g Quinoa flakes

1 tsp bicarbonate of soda

1 egg

80ml olive oil

250ml almond milk (or any other type of milk)

100g fresh spinach, finely chopped

150g sweetcorn kernels

1 tsp wholegrain mustard

2 tbsp nutritional yeast

1 tsp dried chilli flakes

1 tsp cracked black pepper

Pinch of salt

Pre-heat the oven to 180 degrees C. 

Combine all of the dry ingredients and then stir in the spinach, sweetcorn. In a glass jar, combine the egg, olive oil and milk, whisking with a fork until well combined. Stir the liquid into the dry ingredients using a fork until combined well.

Spoon the mixture into cupcake cases (it makes around 14 large or 20 small). Place in the centre of the oven and bake for 20 minutes, until golden brown. Cool and serve, or serve warm. 

Nutritional info per muffin:
179 calories
6g fat
5g protein
1g sugar