410g tin cream style sweetcorn
4 eggs, beaten
3 spinach leaves, finely shredded
100ml cake flour
1tbsp sunflower or canola oil
lemon juice and black pepper, to taste
- 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 the mixture into the muffin pan and sprinkle some extra paprika on top, if ypu'd like. 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.
Tips: This is a delicious snack served hot or at room temperature. Sesame seeds sprinkled on top of each bake before baking add delicious crunch. To make a more filling lunch, serve with some leftover cooked butternut, sweet potatoes or baby potatoes. Recipe courtesy of Cooking From The Heart South Africa and Pharma Dynamics.