Spinach and Cheese muffins

These are very good for breakfast or packed lunch especially served with a dollop of sour cream as a dip. Totally savory!
Makes 12 muffins.

1/3 cup butter, melted
2 eggs, lightly beaten

1½ cup all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ cup cheese grated (cheddar cheese)
½ cup fresh baby spinach, chopped
1 teaspoon oregano
1 teaspoon chilli flakes
1 clove garlic, crushed
½ cup milk,room temperature

Line a muffin pan with liners. Switch the oven at 350 Fahrenheit for preheating.
Sift the flour. baking powder and baking soda in a bowl.

Using a whisk, blend the butter and eggs. Fold the flour mixture in two batches alternating with milk. Mix well but not too much. Add the cheese, spinach,garlic, oregano and chilli flakes. Give a nice fold once more and using an ice cream scoop or tablespoon, scoop the batter and pour into the muffin pan with the liners. Bake for 12-13 minutes or till the skewer comes out clean. Cool for 5 minutes in the pan before turning it on a wire rack to cool completely ( I served it warm and it was a hit!)

The secrets to perfect muffin is
- to get a crack on the top
-the texture is more like soft bread than a cupcake




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