By Jen Booker
January 15, 2017
Sue Quinn recipe from the amazing book 'Easy Vegan'
These are good to dip in soup, as a general snack or for breakfast!
1Heat oven to 190
2Line a muffin tray with muffin cases (spray some oil in the bottoms to stop them sticking)
3Put the spinach in the pan with a plash of water and wilt for a minute
4Drain squeeze dry and chop up
5Mix the flour, 2 tbsp of the nooch, mustard powder, paprika and salt and pepper in a bowl
6In another bowl mix together the milk, oil and flax egg.
7Mix the wet ingredients into the dry and then fold in the cheese and spinach
8Spoon into the cases and top with nooch
9Cook for 20 mins
10Yummy served warm