This is an adapted version of a recipe I have on the Thermomix Recipe Community and have been wanting to blog for ages. They’re quick to make, they freeze and defrost well and my kids love them, so they’re something I often have in the lunch box drawer of my freezer.
240g Greek yogurt
75g cheddar cheese, diced into 1.5cm cubes
40g spring onion, roughly chopped
20g baby spinach leaves
20g extra virgin olive oil
1 sprig of parsley, leaves only (or 1/2 tsp dried parsley)
1/2 tsp himalayan salt
pepper, to taste
160g unbleached white spelt flour
2 tsp baking powder
100g corn kernels
1. Preheat oven to 180°C. Grease a 12-hole muffin tray or place a silicon muffin form on a flat tray.
2. Place yogurt, cheese, spring onion, spinach, oil, eggs, parsley and salt into mixer bowl. Blend for 5 seconds/speed 6/MC on.
3. Add flour, baking powder and corn. Combine for 10 seconds/reverse/speed 4/MC on, or until ingredients are just combined – do not over-beat.
4. Divide mixture evenly between the 12 holes in your muffin tray. Bake for 20 minutes, or until muffins are golden and an inserted skewer comes out clean.
5. Turn out on to a cooling rack and allow to cool before freezing, or transferring to an airtight container.
Be careful, these are very moreish when warm – the melted cheese, the sweet bursts of corn…