Muffins may be a favourite part of a hotel breakfast buffet but in real life, they’re often not the best option for morning-long energy, as they’re usually packed with sugar and refined carbs.

However, this savoury recipe is different. It’s full of cheese and milk (both sources of calcium – you could use enriched plant-based versions), as well as omega-3-rich eggs. More importantly, it contains a load of sweetcorn (a good source of fibre) and baby spinach (plant protein and folate) to give each muffin a plant-boost.

If you don’t have sweetcorn or don’t like it, you could always experiment with other nutritious options such as chopped red peppers, red onions, baby tomatoes or cubed beetroot. You can also add some chopped chilli for a kick and a polyphenol top-up.

Batch-bake these cheese and sweetcorn muffins for a week of protein-rich breakfasts