Spinach Fresh Herbs & Cheese Muffins
(Makes 24 mini muffins)
1 cup self-raising flour
½ tsp baking powder
1 tbs caster sugar
½ cup baby spinach and fresh herb leaves: these can be one variety (e.g. basil) or mixed.
¼ cup of finely grated cheese
½ cup milk
¼ cup of oil
Preheat oven to 200C/180C fan forced. Grease a 24-hole, 1½ tbs-capacity mini muffin pan
Sift flour and baking powder into a bowl. Add caster sugar. Stir to combine
Using scissors, cut spinach and herb/s into pieces. Add this along with the cheese to the flour mixture. Stir to combine.
Make a well in the centre of the dry ingredients. Whisk milk, oil and egg together in a jug. Pour into well. Gently stir until just combined.
Spoon mixture into prepared muffin pan. Bake for 12 minutes or until a skewer inserted in the centre of one comes
out clean. Stand in pan for 5 minutes. Turn out onto a wire rack to cool.
The muffins can be frozen and stored for up to 1 month.