Creamy spinach soup
The lovely, leafy spinach in this recipe makes for a flavoursome and intriguing bright-green soup
Carla's Leek & cheese muffins
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 9
Skip to ingredients
- 175g plain flour
- 1 tsp baking powder
- ¼ tsp bicarbonate of soda
- ½ tsp allspice
- 50ml milk
- 1 eggbeaten with a fork
- 100ml vegetable oil
- 1 leekfinely chopped
- 75g cheddarfinely grated
Nutrition: per serving
- kcal209
- fat14g
- saturates3g
- carbs16g
- sugars1g
- fibre1g
- protein5g
- salt0.4glow
Method
step 1
Heat the oven to 180C/160C fan/gas 4 and line a muffin tin with 9 cases. Mix all the dry ingredients until combined, then gently stir in the milk, egg and oil.
step 2
Gently fold in the leek and Cheddar. Spoon the mixture evenly into the muffin cases and place in the oven. Bake for about 25 mins, then check – they may need a little longer. These taste great served with either spinach soup or with a dab of butter.
