Muffins may be a favourite part of a hotel breakfast buffet but in real life, they’re often not the best option for morning-long energy, as they’re usually packed with sugar and refined carbs. 

However, this savoury recipe is different. It’s full of cheese and milk (both sources of calcium – you could use enriched plant-based versions), as well as omega-3-rich eggs. More importantly, it contains a load of sweetcorn (a good source of fibre) and baby spinach (plant protein and folate) to give each muffin a plant-boost.

If you don’t have sweetcorn or don’t like it, you could always experiment with other nutritious options such as chopped red peppers, red onions, baby tomatoes or cubed beetroot. You can also add some chopped chilli for a kick and a polyphenol top-up.

• 175g plain flour
• 1 tsp bicarbonate of soda
• 150g pre-grated cheese
• 50g baby spinach, shredded
• 100g tinned sweetcorn, drained
• 2 eggs
• 150g unsalted butter, melted
• 150ml milk

1. Preheat the oven to 180°C.

2. Combine the flour, bicarbonate, cheese, spinach and sweetcorn in the mixing bowl.

3. Add the eggs, melted butter and milk before mixing it all together.

4. Divide the batter evenly into the muffin cases.

5. Bake for 20-25 minutes until risen and golden. 

6. Serve warm or wait to cool before storing for the week ahead.

Recipe from the Easy Peasy Baking campaign, launched by UK Flour Millers. You can find more Easy Peasy Baking recipes and information on the campaign over on the FAB Flour website, @fab_flour on Instagram or @fabflour on Facebook and X (formerly Twitter).