Seriously the smell coming from my kitchen now is mouthwatering!! Ive just taken these out of the oven and as i write this they are still warm….sitting on the cooling rack begging to be eaten…im thinking i might have to put one out of its misery before its completely cold! lol
Ok, here we go, as usual gather all your ingredients (yes dh thought i had finally flipped setting it all on a ‘bed of spinach’) LOLPreheat oven to 170 degrees c. 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 seperate bowl, mix the milk and egg together, then slowly pour into the flour mixture and beat with a whisk until all the ingredients are well mixed.Stir in the onion and spinach with a wooden spoon until evenly dispersed.Spoon the mixture into the paper cases until two-thirds full and bake in the oven for 30-35mins or until deep golden and the sponge bounces back when touched.A skewer inserted into the centre should come out clean.Leave to cool slightly in the tin before turning out onto a wire tray to cool completely.
*i had no muffin cases so have made a total of 18 cupcake size ‘muffins’. The mix is a little dry so takes some spooning into the cases – you will need to smooth it down if you want your normal rounded top type muffins but i think with these being savoury you can get away with the more ‘rustic’ look) 🙂
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