This is a recipe from a supermarket magazine that I have slightly adapted. It is a good way to introduce vegetables to young kids, and excellent to put in the lunch box. I have frozen some of the muffins and then I reheat them in the microwave when defrosted. They are yummy and enjoyed by both kids and adults as well. It could go extremely well next to a green or mixed salad. They were delish! Ingredients 3 short-cut bacon rashers, chopped 50g cup mushrooms, thinly sliced 2 cloves garlic, minced small handful Italian parsley, chopped 3 Tbsp dry sherry 1 cup finely chopped broccoli 60g baby spinach leaves, shredded 8 free range eggs 1/4 cup (60ml) milk 1/2 cup (60g) grated cheddar Method Preheat oven to 180°C. Put muffin cases in a 1/3-cup (80ml) 12 holes non-stick muffin pan. Heat a non-stick frying pan over high heat. Add bacon and mushroom. Cook, stirring, for 2 mins or until light golden. Add the garlic and parsley and cook a further 1 minute. Pour in the sherry and cook until the l...