Savoury Muffins with Spinach and Nutmeg

Muffins are so versatile, you can experiment with the ingredients and flavours by using fruit, spices, cheese and herbs.  I love savoury muffins for breakfast with a poached egg and they are also good with tomato soup, especially muffins containing chopped Basil.

Ingredients

Makes 8 large muffins

250g plain flour

1 tbsp baking powder

1 tsp salt

1 tsp sugar

1 tsp freshly grated nutmeg

70g parmesan cheese, finely grated

100g spinach, cooked and left to cool on kitchen paper

1 egg

240ml milk

90ml rape seed or vegetable oil

Pre-heat the oven to 190C

Sift the flour, salt, nutmeg and baking powder into a bowl.  Add the sugar and 2/3 of the cheese and stir well.

Chop the spinach finely then add it to the bowl.

Whisk together the oil, egg and milk and pour on top of the dry ingredients.  Stir gently with a metal spoon to combine the ingredients, the mixture should be lumpy but with no traces of dry flour.

Place 8 large muffin cases inside a muffin pan, spoon in the mixture then sprinkle the rest of the cheese over.

Bake for 20-25 minutes until risen and golden.