- 150g self-raising flour
- Pinch salt
- 75g Parmesan cheese, grated
- 100g frozen spinach, defrosted and well drained
- 125ml milk
- 1 egg
- 2 tsp wholegrain mustard
- Preheat the oven to 200°C/Gas 6.
- Sift the flour and salt into a large bowl. Add the Parmesan and spinach and mix well.
- In another bowl, beat together the milk, egg and mustard. Pour over the flour mixture and mix well then divide between the muffin pan.
- Bake for 15 minutes or until golden brown. Allow to cool in the pan for a few minutes then transfer to a wire rack.
Tip: Delicious served hot or cold. For an added kick, add 1-2 finely chopped green chillies with the Parmesan and spinach.
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