Spooky spinach muffins Ingredients
Method
2 tbsp vegetable oil, plus extra for greasing
Preheat the oven to 180°C/fan 160°C/Gas 4
2 x 125g bags baby spinach
Grease a 12-hole muffin tin. Put the spinach in a sieve and pour over boiling water until it wilts
50g Parmigiano Reggiano, grated 60g extra mature Cheddar, grated ½ x 25g pack basil, leaves only 2 spring onions, roughly chopped 1 garlic clove 250g self raising flour ½ tsp baking powder 2 large British free range eggs 150ml British semi-skimmed milk 6 mini mozzarellas, halved 12 black olives, sliced
Leave to cool, then squeeze out the water Put the grated cheeses, basil, spring onion and garlic in a food processor and blitz until breadcrumb-like Add the spinach and blitz again; add the flour and baking powder, then pulse just enough to combine. Season well Whisk the eggs and milk together and pour into the food processor Pulse again until just combined, then pour into the tin Cook for 30 mins, until the muffins are risen and just golden Leave to cool for 5 mins, then remove from the tin and leave to cool fully on a wire rack
16
Decorate with the mini mozzarella balls and sliced olives for eyes, and sliced olives for the mouth
