- Written by Winna Published: 22 October 2015
PREP TIME + COOK TIME
5 mins + 5 mins
What You'll Need
- 30g butter
- 1 small pickling onion, or 1/2 red onion
- 360g plain flour
- 2 1/2 tsp baking powder
- 1 tsp paprika
- 250g cheddar cheese, grated
- 220ml milk, plus 80ml if the mixture is too dry
- 1 egg
- 130g baby spinach, chopped finely (by hand or with food processor)
How to Make It
|Step 1|| |
Preheat oven to 170 degress Celcius
|Step 2|| |
Melt the butter in a saucepan over medium heat, then fry the onion until cooked. Set aside.
|Step 3|| |
Put the flour, baking powder, paprika and cheese in a large bowl. In a separate bowl, mix the milk and egg together, then slowly pour into the flour mixture and beat with a handheld electric whisk until all the ingredients are well mixed.
|Step 4|| |
Stir in the onion and spinach with a wooden spoon until evenly dispersed.
|Step 5|| |
Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 30-35minutes, or until deep golden and the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the muffins to cool slightly in the tray before turning out onto a wire cooling rack to cook completely.
|Step 6|| |
Additional tips: Once cooked, the muffins then to stick to the paper cases & very difficult to peel. Better to bake the muffin without paper cases, and grease the muffin pans with olive oil or butter beforehand.