Ingredients
- 1 x 410g tin cream style sweetcorn
- 4 eggs, beaten
- 3 spinach leaves, finely shredded
- 100ml cake flour
- 15ml sunflower or canola oil
- 5ml paprika
- ½ tsp salt
- Lemon juice and black pepper to taste
Method
Preheat the oven to 180°C and grease a muffin pan.
Place all the ingredients in a large mixing bowl and mix until well combined.
Season with lemon juice and pepper.
Divide mixture into muffin pan and sprinkle extra paprika on top, if preferred.
Bake for 20 minutes or until set. Remove from the pan and allow to cool.
Serve as part of a light lunch with lemon wedges and a bean or lentil salad.
Add avocado when in season.
Can be served hot or at room temperature.
This recipe makes 12 small bakes.
Cooking from the Heart