Spicy spinach and cheese muffins

If you want to get some green veggies into your child’s diet, this is a fantastic recipe to try.

For older children and adults, you can add more cayenne pepper for a spicy kick. For younger babies or toddlers, you can skip the cayenne pepper. Or if you want to start introducing spicy food into your child’s diet, you can add small amount if you wish.


  • 2 medium eggs
  • ½ cup milk
  • ½ cup butter, melted
  • 2 cups grated cheddar cheese
  • 1 spring onion, chopped
  • 2 and ½ cups fresh spinach, chopped
  • 2 cups self raising flour (or 2 cups of plain flour and 3 tsp baking powder)
  • ½ vegetable stock cube (can use low or no sodium stock cube)
  • ¼ tsp cayenne pepper (of more if your toddler can handle the spice)
  • 1 tsp nutmeg
  • 1 tbsp linseeds
  • salt and pepper to taste


  1. Preheat the oven to 180°C/160°C fan oven and line a muffin tin with 12 muffin cases.
  2. Gently whisk the eggs in a large bowl and stir in the milk and melted butter. Mix in the grated cheese, spinach.
  3. Finally, add in the flour, seeds, cayenne pepper, nutmeg, salt and pepper, crumble in the stock cube.
  4. Mix just enough until all the ingredients have combined.
  5. Divide the mixture between the 12 muffin cases and bake in the oven for 20-25 minutes until cooked through (a skewer stuck into the middle should come out dry).


These muffins can be frozen once they have cooled completely. Defrost them at room temperature inside an air tight container for a few hours.