Preheat oven to 350°F.
Grease muffin tins or line with muffin cups.
In a medium sized mixing bowl, whisk eggs and milk (or milk alternative).
Fold in chopped spinach, frozen corn and shredded cheese. Mix well.
Spoon batter into muffin cups/tins and fill approximately ¾ full.
Bake for 18-20 mins and cool completely before removing from muffin tins.
Can be stored in the fridge for three days or in the freezer for up to one month.
