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Spinach and goat's cheese muffins

Name: Spinach and goat's cheese muffins
Prep time: 20 min
Cook time: 21 min
Total time: 41 min
Yield: 8
Ingredients: 25g unsalted butter; 200ml milk; 100g baby spinach leaves; 1 2/3 cup (250g) plain flour; 1 tablespoon baking powder; 1 teaspoon bicarbonate of soda; 2/3 cup (50g) finely grated parmesan; 1 egg; 120g soft goat's cheese; 8 vine-ripened cherry tomatoes

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20m

21m

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These cheesy savoury muffins pair perfectly with soup, or even as stand-alone snack.

25g unsalted butter
200ml milk
100g baby spinach leaves
1 2/3 cup (250g) plain flour
1 tablespoon baking powder
1 teaspoon bicarbonate of soda
2/3 cup (50g) finely grated parmesan
1 egg
120g soft goat's cheese
8 vine-ripened cherry tomatoes

Method

1.

Preheat oven to 190°C. Lightly grease 8 holes of a muffin pan. Heat butter and milk in a pan over medium heat.
2.

Add the spinach and stir for 1 minute until wilted. Remove from heat, cool slightly, then blend until smooth.
3.

Sift dry ingredients into a large bowl. Add parmesan, egg and spinach mixture.
4.

Crumble in cheese, then stir gently until just combined. Fill pans with mixture. Prick tomatoes several times, then place one in the centre of each muffin.
5.

Bake for 20 minutes or until muffins are risen and cooked through. Turn out onto a rack to cool slightly. Serve warm.