FOR THE FILLING
200g cream cheese
1 tsp salt
FOR THE BATTER
500g self-raising flour
2 tsp baking powder
80g Parmesan, freshly grated
110g Cheddar, freshly grated
½ tsp hot chilli powder
Salt, to taste
100ml olive oil
3 large eggs
125g spinach leaves, finely chopped
A sprinkling of sesame and
1 Preheat the oven to 200C. Line a 12-hole muffin tin with paper cases.
2 For the filling, combine the cream cheese, salt and milk in a mixing bowl and set aside.
3 For the muffins, pour the milk into a bowl and sift in the flour, baking powder, Parmesan, Cheddar and chilli. Mix well and season.
4 Combine the oil and eggs and fold gently into the batter along with the spinach, being careful not to over-mix.
5 Divide two thirds of the batter between the muffin cases. Place a dollop of filling on each muffin and top with the remaining batter.
6 Sprinkle a few sesame and pumpkin seeds on the muffins and bake until golden, about 25 to 30 minutes.
7 Remove the muffins from the oven and leave to cool for 5 minutes before serving. Serve either hot or cold.The winning combination of spinach and cheese never fails to please!