Fluffy, cheesy muffins packed with fresh spinach, perfect for a quick snack or light lunch.

Ingredients:

• 200g fresh spinach, chopped
• 150g mature cheddar cheese, grated
• 250g self-raising flour
• 1 tsp baking powder
• 2 medium eggs
• 150ml whole milk
• 100ml vegetable oil
• 1 tsp mustard powder
• ½ tsp salt
• ¼ tsp black pepper

Method:

1.Preheat the oven to 190°C (170°C fan) and line a 12-hole muffin tin with paper cases.

2.Wash and finely chop the spinach, then set aside.

3.In a large bowl, mix the self-raising flour, baking powder, mustard powder, salt, and black pepper.

4.In another bowl, beat the eggs with the milk and vegetable oil until combined.

5.Pour the wet ingredients into the dry ingredients and stir lightly until just combined; do not overmix.

6.Fold in the chopped spinach and grated cheddar cheese gently.

7.Divide the mixture evenly into the muffin cases, filling each about ¾ full.

8.Bake in the preheated oven for 18-20 minutes, or until golden and a skewer inserted comes out clean.

9.Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

10.Serve warm or at room temperature.