Spinach and Cheese Muffins

Ingredients:1 cup self raising flour
1/2 tsp baking powder
1 tb caster sugar
1/2 cup (packed) baby spinach
1/4 cup basil leaves
1/4 cup finely grated Parmesan cheese
1/2 cup buttermilk
1 egg
1/4 cup extra-light olive oil


Method
Preheat oven to 200 degrees c

Sift flour, baking powder and sugar into a mixing bowl.  Cut up with a pair of scissors or with a knife the spinach and basil into thin strips, place into mixing bowl with flour, and add finely grated Parmesan cheese.  Mix together with a spoon and make a well in the centre.

In a jug or bowl mix well together buttermilk, egg and oil.

Pour a little of the mixture into the flour and mix together, gradually adding the rest of the liquid mixture until all mixed together.

When mixed together (should only take a minute or so) spoon into greased mini muffin tray (of 24

Or, I poured them into large cupcake/muffin cases (made 6)

Bake for 12 minutes (15-17 if baking in larger cases like I did) until cooked through (use the skewer method to test).  Leave to cool in tray for 5 minutes before turning out and cooling completely.

These can be frozen in cling-wrap, then foil for up to 1 month. Best eaten on day defrosted.