These cheesy savoury muffins pair perfectly with soup, or even as stand-alone snack.

Prep Time : 0:20 | Cook Time : 0:21 | Total Time : 0:41 | Serving : 8 person.

Ingredients

• 25g unsalted butter

• 200ml milk

• 100g baby spinach leaves

• 1 2/3 cup (250g) plain flour

• 1 tablespoon baking powder

• 1 teaspoon bicarbonate of soda

• 2/3 cup (50g) finely grated parmesan

• 1 egg

• 120g soft goat’s cheese

• 8 vine-ripened cherry tomatoes

Method

• Step 1

  Preheat oven to 190°C. Lightly grease 8 holes of a muffin pan. Heat butter and milk in a pan over medium heat.

• Step 2

  Add the spinach and stir for 1 minute until wilted. Remove from heat, cool slightly, then blend until smooth.

• Step 3

  Sift dry ingredients into a large bowl. Add parmesan, egg and spinach mixture.

• Step 4

  Crumble in cheese, then stir gently until just combined. Fill pans with mixture. Prick tomatoes several times, then place one in centre of each muffin.

• Step 5

  Bake for 20 minutes or until muffins are risen and cooked through. Turn out onto a rack to cool slightly. Serve warm.