Spinach, Pea & Spring Onion Egg Muffins
These muffins will keep you going on busy days!
full-fat Greek yoghurt
Pre-heat the oven to 180
C (fan oven).
Grease and line a muffin tin with squares of greaseproof paper.
Steam the spinach and frozen peas for around 3 minutes.
Transfer the cooked spinach and peas to a sieve and drain the excess liquid.
Add the cooked spinach and peas to a food processor, along with the Greek yoghurt, eggs and black pepper, and blend until the mixture is smooth.
Pour equal amounts into the muffin tin.
Sprinkle the spring onion over the top of each muffin.
Bake in the oven for 20 minutes (the tops should be slightly browned). Test with a skewer, it should come out clean.
These are tasty straight out of the oven; as a cold on-the-go snack; or as part of a picnic.