Spinach, blue cheese & walnut muffins

• Danish blue cheese↗40g g

  or vegetarian alternative

• rapeseed oil↗50ml ml
• spring onions↗2

  finely chopped

• baby spinach↗125g bag g

  (washed and ready to eat)

• spelt wholemeal flour↗275g g
• walnut↗30g g

  pieces, 11 reserved, the rest chopped

• smoked paprika↗2 tsp tsp
• baking powder↗2 tsp tsp
• eggs↗3
• milk↗200ml ml

Step-by-step instructions

1. 1

   Heat the oven to 180C/160C fan/gas 4. Line 11 muffin tin holes with cases. Cut the cheese into 11 pieces.

2. 2

   Heat 1 tbsp of the oil in a non-stick pan, add the spring onions and cook briefly to soften for about 2-3 mins over a medium heat. Add the spinach and stir so the leaves just wilt, then remove from the heat and set aside.

3. 3

   Mix the flour, chopped walnuts, smoked paprika and baking powder with a good grinding of black pepper and a little salt. Beat the eggs with the milk in another bowl, then add the cooked spinach mixture and remaining oil. Stir well, then fold into the dry ingredients and divide between the muffin cases (it’s easier with an ice cream scoop if you have one). Poke a piece of cheese into the centre of each muffin and top with the reserved walnuts.

4. 4

   Bake for 20-25 mins until firm and golden. Cool on a wire rack. Will keep chilled in an airtight container for a couple of days.