Spinach and Corn Bakes

CategoryLunch

Yields4 Servings

 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

1

This recipe is in Cooking from the Heart 2

Ready in 45 minutes

These bakes are so easy to make and a great idea to pack in a lunch box.

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. This is 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.

Ingredients

 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

Directions

1

This recipe is in Cooking from the Heart 2

Ready in 45 minutes

These bakes are so easy to make and a great idea to pack in a lunch box.

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. This is 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.

Spinach and corn bakes
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