Spinach and parmesan muffins

THESE SAVOURY MUFFINS ARE IDEAL FOR A FILLING BREAKFAST OR A QUICK SNACK ON A BUSY DAY.

INGREDIENTS (MAKES 12 MUFFINS): 

• 100g baby spinach, washed
• 215g unbleached plain flour
• 2 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 1/4 tsp salt
• 80g coconut oil, melted
• 1 medium egg, lightly beaten
• 250ml unsweetened almond milk
• 80g Parmesan, grated

METHOD: 

1. Preheat the oven to 180°C (160° fan or gas mark 4) and line a 12-hole muffin tray with paper cases.
2. Place the spinach in a steaming basket and cover with a lid. Steam over a half-filled saucepan of simmering water until wilted (approx. 2-3 minutes).
3. Remove the spinach from the basket and let cool briefly before squeezing against the sides of a colander or sieve to extract as much water as possible. Roughly chop and set aside.
4. Combine the flour, baking powder, bicarbonate of soda and salt in a mixing bowl.
5. Make a well in the centre of the mixture and add the coconut oil, egg, and almond milk. Mix to make a rough batter (it shouldn't be totally smooth, however).
6. Fold in the spinach and the cheese. Divide the batter between the paper cases.
7. Bake for about 25 minutes until golden-brown and risen; a sharp knife should come out clean from their centres.
8. Remove to a wire rack to cool before turning out and serving.