Spinach and corn bakes

Spinach and corn bakes

  • 1 x 410 g tin cream style sweetcorn
  • 4 eggs, beaten
  • 3 spinach leaves, finely shredded
  • 100 ml cake flour
  • 15 ml sunflower or canola oil
  • 5 ml paprika
  • ½ tsp salt
  • lemon juice and black pepper to taste

Serving size: 4
Preparation Time: 45 mins

  1. Preheat the oven to 180° C and grease a muffin pan.
  2. Place all the ingredients in a large mixing bowl and mix until well combined. Season with lemon juice and pepper.
  3. 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.
  4. Serve as part of a light lunch with lemon wedges and a bean or lentil salad. Add avocado when in season.

Tips

  1. Spinach and corn bake a delicious snack served hot or at room temperature.
  2. Sprinkle sesame seeds on top of each bake before baking.
  3. To make it a more filling lunch, serve with left-over cooked butternut, sweet potatoes or baby potatoes.
  4. This recipe makes 12 small bakes.

 

Recipe by Pharma Dynamics
Cooking from the heart

 

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