INGREDIENTS

FOR THE FILLING

200g cream cheese

1 tsp salt

30ml milk

FOR THE BATTER

300ml milk

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 

pumpkin seeds

METHOD

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!