Feta & Spinach Lunchbox Muffins
12 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 medium eggs
- 150ml milk
- 75g unsalted butter, melted and cooled
- 100g grated cheddar cheese
- 70g feta, roughly chopped
- 40g spinach, finely chopped
- 50g sundried tomatoes, chopped
- 1 tbsp chopped chives
- 250g self-raising flour
- salt and pepper to taste
- 2 small pieces of French bread
- 2 cherry tomatoes halved
- 2 slices cucumber
- 2 slices cooked ham
- small handful of spinach
Method
- Preheat the oven to 180c and line a muffin tin with 12 muffin cases.
- Gently whisk the eggs in a bowl with a fork and stir in the milk and melted butter.
- Mix in the grated cheese, feta, spinach, sundried tomatoes and chives and mix again.
- Add in the flour and some salt and pepper and fold until just combined.
- Use an ice cream scoop to divide the mixture between the 12 muffin cases.
- Bake in the oven for 20-25 minutes until golden brown on top and cooked through.
- To make the sandwich skewers simply add all the ingredients onto skewers or sticks (ensure you use age-appropriate skewers).