Spinach and cheddar muffins

By LETSEAT

Ingredients

• makes 12
• 30 g butter
• one small onion, finely sliced
• one fat clove of garlic
• one chili pepper, finely chopped
• 350 g plain flour
• 2 1/2 tsp baking powder
• a good grind of black pepper
• 200 g cheddar, grated
• 250 g milk
• one egg
• 130 g spinach

Preparation

Step 1

Preheat the oven to 170°C. In a pan, melt the butter over medium heat and cook the sliced onion until soft. At the end, grate the garlic and throw the chili into the pan and give a good stir to combine the flavours.
In a bowl stir the flour, baking powder, pepper and cheddar. In another bowl, whisk the milk and egg together, then pour onto the flour mixture using a wooden spoon to fold.
The batter will be quite thick, and I must admit I like to use my hands to incorporate the cooled onions and spinach.
Divide into twelve muffin-cases and bake for 35 minutes. Remove the muffins from the tin and allow to cool on a rack.