Savory Muffins

Ingredients

100g baby spinach
75g Butter
35g grated paramsean
1 tbsp chopped fresh herbs, chives, parsley or tarragon
100g white plain flour
100g light brown self-raising flour
Half a tsp of biacarbonate of soda
Pinch of salt
2 tsp of baking powder
1 egg
200ml buttermilk

Preheat the oven to 200C or gas mark 6, line two 12 - hole muffin tins with paper cases

Place the spinach in a colander and pour over some boiling water, leave to cool and squeeze out any water, then chop the leaves finely.

In a small saucepan, melt the butter on a low heat, then leave to cool. Mix the herbs, flours, cheese, soda, salt and baking powder in a bowl then add the spinach.

Add the melted butter to the egg and buttermilk and wisk them together in a jug, pour the mixture into the mixed dry ingredients. Mix lightly, the mixture should remain lumpy.

Place 1 tsp of the mixture into each of the paper cases on the baking trays, then cook for 12mins.

Remove from the over and then allow to cool, the muffins can be served cold or warm.

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