Courgette and spinach muffins
Preparation time: 15 minutes
Cooking time: 25 minutes
250g plain flour
1 tbsp baking powder
240ml semi-skimmed or 1% fat milk
70g reduced fat spread, melted
25g finely grated Parmesan cheese
1 courgette, coarsely grated
50g spinach, cooked, cooled and chopped
1. Preheat the oven to gas mark 5/190°C/fan oven 170°C. Place 10 muffin cases into a muffin tin.
2. Sift the flour and baking powder into a large mixing bowl. Break the egg into a jug and beat in the milk. Add the melted low fat spread and stir well.
3. Pour the egg mixture into the flour mixture. Using a metal spoon, stir until the ingredients are just combined, adding the courgette, spinach and cheese with the final stokes. You must not beat this mixture or stir it too much. It should be quite lumpy, but there should be no traces of dry flour.
4. Spoon the mixture into the muffin cases. Bake for 20-25 minutes until risen and golden. Serve while warm.