150g/5oz/1¼ cups self-raising (self-rising) flour
1 tsp baking powder
75g/3oz/¾ cup grated Cheddar or Parmesan cheese
25g/1oz/2 tbsp butter, melted
100ml/3½fl oz/⅓ cup milk
2 medium (US large) eggs
1 tbsp whole-grain mustard
4 tbsp chopped fresh parsley
125g/4oz baby spinach leaves, chopped
salt and ground black pepper
1 Preheat the oven to 200°C/400°F/Gas 6. Line a 6-hole muffin tin with paper muffin cases.
2 In a large bowl, mix together the flour, baking powder, most of the grated cheese and a little salt and pepper.
3 In another bowl, whisk together the butter, milk, beaten eggs, mustard, parsley and spinach. Add to the flour mixture and mix well together.
4 Divide the mixture among the paper cases, and sprinkle the remaining grated cheese over. Cook in the oven for 12–15 minutes until the muffins are risen and golden brown.