spinach and cheese muffins

spinach and cheese muffins

Here’s another delicious savory muffin that is always popular at the Hummingbird. Most types of hard cheese can be used, so feel free to try different varieties.

• 2 tablespoons butter
• ½ small red onion, finely chopped
• 2¾ cups all-purpose flour
• 2½ teaspoons baking powder
• 1 teaspoon cayenne pepper
• 2 cups grated cheddar cheese
• 1 cup whole milk
• 1 egg
• 4 oz. baby spinach leaves

a 12-hole muffin pan, lined with paper cases

Makes 12

Preheat the oven to 325°F.

Melt the butter in a saucepan over medium heat, then fry the onion until cooked. Set aside.

Put the flour, baking powder, cayenne, 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.

Stir in the onion and spinach with a wooden spoon until evenly dispersed.

Spoon the batter into the paper cases until two-thirds full and bake in the preheated oven for 30–35 minutes, or until deep golden and a skewer inserted in the center comes out clean. Let the muffins cool slightly in the pan before turning out onto a wire rack to cool.