Spinach and Goat’s Cheese Muffins
25g unsalted butter
100g baby spinach leaves
250g plain flour
1 tablespoon of baking powder
1 teaspoon of bicarbonate of soda
50g of finely grated parmesan
8 cherry tomatoes
Preheat oven to 190C. Lightly grease 8 sections of a muffin pan. Heat milk and butter in a pan.
Add spinach and stir till wilted. Remove from heat and cool, then blend until smooth.
Crumble in the cheese and stir till combined. Fill muffin pans and add a cherry tomato to each.
Bake for 20 mins, then turn onto a rack to cool. Serve warm.
Marion found the original recipe on this site.