Spinach and Parmesan muffins
- 200g cream cheese
- 5ml (1 tsp) salt
- 30ml milk
- 300ml milk
- 500g self-raising flour
- 10ml (2 tsp) baking powder
- 80g Parmesan, freshly grated
- 110g Cheddar, freshly grated
- 2,5ml (½ tsp) hot chilli powder
- salt, to taste
- 100ml olive oil
- 3 large eggs
- 125g spinach leaves, finely chopped
- sesame and pumpkin seeds, to sprinkle
Preheat the oven to 200°C. Line a 12-hole muffin tin with paper cases.
For the filling, combine the cream cheese, salt and milk in a mixing bowl and set aside.
For the muffins, pour the milk into a bowl and sift in the flour, baking powder, Parmesan, Cheddar and chilli. Mix well and season.
Combine the oil and eggs and fold gently into the batter along with the spinach, being careful not to over-mix.
Divide two thirds of the batter between the muffin cases. Place a dollop of filling on each muffin and top with the remaining batter. Sprinkle a few sesame and pumpkin seeds on the muffins and bake in the top third of the oven until cooked and golden, about 25 – 30 minutes.
Remove the muffins from the oven and leave to cool for 5 minutes before serving. Serve either hot or cold.