This Kale & Feta Muffins recipe sneaks nutrient-rich ingredients into a tasty treat.

Makes: 12

All you will need is:

Lamb Brand Self-Raising Flour, 250g

Lamb Brand Salt and Pepper, pinch

Milk, 250ml

Feta Cheese, crumbled 100g

Gbejniet, semi-hard 50g

Kale, 4-6 Leaves

Eggs, 2

All you have to do is:

1. Line a muffin tray with paper liners or prepare a silicone muffin pan and set aside. 
2. Preheat the oven to 1800C / Gas Mark 4. 
3. Sieve the flour in a large bowl. 
4. Whisk the eggs and milk in a measuring jug then pour into the bowl. 
5. Mix in the kale, cheeses, salt and pepper, mixing until just combined. 
6. Scoop your muffin batter into your prepared muffin tin, filling all the way to the top. 
7. Bake your muffins for 20-30 minutes or until cooked through and golden on top. 
8. Allow to cool before removing your muffins from the pan. 

Note: These muffins keep fresh for up to 3 days in an airtight container in the fridge or store in the freezer for up to 2 months.