Muffins are a great option for baking with children as they’re quick and simple to make. They make great snacks and, as they freeze well, you can batch bake to keep you stocked up for a while.

Our go-to with muffins is usually sweet but I like to switch it up by making them savoury.

This recipe uses courgette, spinach and cheese but it is incredibly versatile. Swap out the courgette and spinach for any vegetables you like or whatever needs using up. Carrot, parsnip, celeriac, peas, sweetcorn, cauliflower and broccoli are all good contenders. They’re never the same twice in our house!