Spinach and Parmesan Muffins

Spinach and Parmesan Muffins

Serves 12

Points per serving: 2½ (original points)

5 spray low-fat cooking spray

250 g plain flour

1/2 teaspoon salt

1 tbsp baking powder

1 tsp caster sugar

25 g parmesan cheese, finely grated

100 g spinach, cooked, cooled and chopped

1 large egg

240 ml skimmed milk

90 ml vegetable oil

Preheat the oven to Gas Mark 5 / 190°C / 375°F. Grease a 12-hole muffin pan with a little low fat cooking spray. Line with squares of greaseproof paper or muffin cases.

Sift the flour, salt and baking powder into a large mixing bowl. Stir in the sugar, cheese and spinach. Break the egg into a jug and beat in the milk. Add the oil and stir well.

Pour the egg mixture into the flour mixture. Using a metal spoon, stir until the ingredients are just combined. 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.

Spoon the mixture into the muffin cases. Bake for 20 - 25 minutes until risen and golden. Serve whilst warm.