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1
Chop the parboiled spinach into 1 cm lengths, then thoroughly drain excess water.
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2
Preheat the oven to 190C/375F.
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3
Thinly coat the insides of the muffin tin with oil.
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4
Sift together the ingredients and grate the Parmesan cheese.
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5
Put the ingredients, 2/3 of the cheese, and spinach into a bowl and mix well.
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6
In a separate bowl, beat the egg, and mix in the milk and oil.
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7
Using a large spoon, briskly fold in the dry ingredients until incorporated.
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8
Do not over mix!
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9
Fill each mold halfway with batter, then evenly sprinkle the remaining 1/3 of cheese.
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10
Bake in preheated oven for about 15 to 20 minutes until golden brown.
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11
If you are using frozen chopped spinach, use 70 g without thawing.
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12
Please also see my recipe for walnuts and brie cheese muffins.
