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Spinach and cheese muffins

These savoury muffins are perfect snacks for parties, picnics and day trips.  You can make them with any nutty cheese such as  parmesan, matured cheddar, emmental, but don't omit the goats' cheese, which gives it a special flavour. I have also made this recipe with rice and buckwheat flour to make the muffins gluten-free.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 100 g baby spinach
  • 200 ml milk
  • 30 g butter
  • 1 tsp baking powder
  • 1 tsp baking soda bicarbonate of soda
  • 250 g wholemeal flour
  • 30 g grated cheese eg Parmesan
  • ¼ tsp cayenne pepper
  • 1 egg
  • about 150g soft goat cheese

Method
 

  1. Heat the milk and butter. When the butter is melted, add the spinach leaves. Bring to boiling point, then take off the heat. Cover and let cool.
  2. Preheat the oven to 190°C. Grease or line with paper cases a muffin tin.
  3. Sieve the flour and baking powder & bicarbonate of soda into a mixing bowl, then add the cayenne and finally the grated cheese.
  4. Using a hand-held blender whiz the milk & spinach mixture for a few seconds, then put in in the egg. Add this mixture to the flour and gently combine.
  5. Half fill the muffin cases with the batter. Add a small spoonful of goats cheese, then fill the cases with more batter. Top each muffin with a small piece of goat cheese, slightly pressing into the batter.
  6. Bake for 20-25 minutes until golden, then cool on a wire rack.