SPINACH AND GOAT'S CHEESE MUFFINS

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

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

• 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
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