SUPERCHARGED MUFFINS

Makes: 12 • Time: 45 minutes

CONTAINS
Vitamin A, B-group, C, E & K, omega-3 fatty acids, manganese, calcium, phosphorous, fibre, copper, selenium, folate, carotenoids, protein, iron and magnesium

YOU NEED

400g self-raising flour • 1 teaspoon baking powder • 1 tablespoon wheat bran
1 heaped teaspoon dried oregano • 1 teaspoon Nigella seeds
30g mixed seeds such as chia, flax and sunflower • sea salt flakes • freshly ground black pepper • 100g baby spinach, finely sliced • 100g red peppers in oil (drained weight), chopped • 150g feta cheese, crumbled
2 tablespoons Parmesan cheese, finely grated, plus extra for sprinkling
325ml soya or dairy milk • 4 tablespoons olive oil • 1 large egg

POTENTIAL BENEFITS
protects against heart disease & cancer • lowers cholesterol • regulates blood sugar • supports digestive & bone health • eases postmenopausal symptoms • anti-inflammatory

Preheat the oven to 200°C/400°F/Gas 6 and line a large 12-hole muffin tin with paper cases. Combine the flour, baking powder, bran, oregano and seeds, and season generously. Add the spinach, peppers, feta and Parmesan and stir to combine. Whisk together the milk, oil and egg. Mix the wet mixture into the dry until just combined, then spoon into the prepared cases. Sprinkle with Parmesan and bake for 30 minutes, or until golden and an inserted skewer comes out clean.