75g Parmesan
250g plain flour
1/2 tsp salt
1 tbsp baking powder
1 tsp caster sugar
100g spinach, cooked, cooled and chopped
1 egg
240ml milk
90ml vegetable oil
Preheat the oven to 190, gas mark 5. Put 8 paper muffin cases into a muffin tin, or line the tin with squares of baking parchment.
Grate the Parmesan finely and set aside. Sift the flour, salt and baking powder into a large mixing bowl. Stir in the sugar, 2/3 of the Parmesan and all the spinach. Beat together the egg, milk and vegetable oil.
Pour the liquid mixture into the dry ingredients. Using a metal spoon, stir until just combined. Do not beat or stir it too much. It should be quite lumpy, but without any dry flour.
Spoon the mixture into the muffin cases and sprinkle the remaining Parmesan on top. Bake for 20-25 minutes until risen and golden. Serve warm
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