Ingredients
1 cup self-raising flour
1/2 teaspoon baking powder
1 tablespoon caster sugar
1/2 cup (25g) baby spinach
1 or 2 big fresh basil leaves
1/3 cup finely grated tasty or parmesan cheese
1/2 cup buttermilk
1/4 cup extra-light olive oil
1 egg
Preparation
Step 1- Preheat oven to 200°C/180°C fan-forced. Grease a 24-hole, 1 1/2 tablespoon-capacity mini muffin pan.
Step 2- Sift flour and baking powder into a bowl. Add caster sugar. Stir to combine.
Step 3- Using scissors, cut spinach and basil into pieces. Add spinach, basil and cheese to flour mixture. Stir to combine. Make a well in centre.
Step 4- Whisk buttermilk, oil and egg together in a jug. Pour into well. Gently stir until just combined. Spoon mixture into prepared muffin holes. Bake for 12 minutes or until a skewer inserted in the centre of 1 comes out clean. Use a skewer or a butter knife to pry out muffins. Turn out onto a wire rack to cool.
