Meals for Under £10: Cheese and Spinach Muffins

THIS recipe for savoury muffins makes a perfect teatime treat or lunchbox snack.

Thanks to the healthy amount of spinach included in the ingredients, they’re a good source of iron, too.

So they’re nutritious and delicious – what’s not to love?

You can eat them cold, but we prefer them warm and toasty. They’re great with a bowl of soup, too.

Thanks to Lakeland for this week’s recipe.

150g self-raising flour

Pinch of salt

75g Parmesan cheese, grated

100g frozen spinach, defrosted and well drained

125ml milk

1 egg

2 tsp wholegrain mustard

Preheat the oven to 200C/180C fan/gas mark 6/400F.

Sift the flour and salt into a large bowl. Add the Parmesan and spinach and mix well.

In another bowl, beat together the milk, egg and mustard. Pour over the flour mixture and mix well.

Divide between 12 muffin cases or a 12-space silicone muffin pan.

Bake for 15 minutes or until golden brown. Allow to cool in the pan for a few minutes then transfer to a wire rack.