The ham and cheese add plenty of saltiness to the muffin and we loved the flavor of the fresh baby spinach. These delicious muffins are moist and tender with a slight buttery flavor. So good!

Add in the melted butter and make sure it is all combined. Stir the the spinach, parsley and Feta. With two small spoons scoop the mixture into the mini cases until they are three quarters full.

The spinach, banana and sweetcorn mini muffins recipe actually comes from Joe Wicks’ baby-feeding bible: Wean In 15. I renamed them ‘dinosaur muffins’ to try and get my toddler to eat them ...

Slowly pour it into the flour mix, along with the spinach, using a spatula. Do not over mix, as excess gluten will make the muffin chewy. The texture we are trying to go for is crumbly.

Brush 8 holes of a non-stick muffin tin with olive oil. Whisk together the eggs, cream and a generous amount of salt and pepper until combined. For the mushroom and spinach egg muffins ...

Slice the English muffin in half and toast until golden brown. A crispy base adds texture and enhances the overall taste. Place the sauteed spinach on each muffin half, followed by a poached egg.