Spinach and Parmesan Muffins

Ingredients:

• 200ml Rice Milk
• 25g organic butter
• 100g spinach
• 250g wholemeal flour
• 1tbsp baking powder
• 1tsp bicarbonate of soda
• 2 medium carrots, coarsely grated
• 3 birds eye chillies, chopped
• good pinch of black pepper
• 50g fresh parmesan, finely grated
• 75g savoury seeds mix
• 1 egg, lightly beated

Instructions

Preheat the oven to gas 5, 190C, fan 170C. Fill 9 holes of muffin tin with muffin cases.

Place the milk and butter in a large pan over a high heat. When the butter has melted, stir in the spinach and bring just to the boil. Remove from heat and pour into a liquidiser or food processor. Whizz until the spinach is finely chopped. Allow to cool for 10 minutes.

Sift the flour, baking powder, bicarbonate of soda into a large bowl. Add the grated carrot, chillies and season. Stir in most of the Parmesan and seeds, reserving some. Add the egg to the spinach mixture, then beat with wooden spoon until just mixed. Add to the flour mix and mix well.

Divide between 9 muffin holes, sprinkle with reserved Parmesan and seeds.

Bake for 20-25 mins, until risen and firm to the touch. Leave to cool for 5 mins, serve hot or cold.