Because there’s only so much cake you can eat

So, I had cupcakes already baked, but still fancied something else. I’ve therefore gone for a savoury option this time, as there is sometimes a limt to how much cake you can/should have at once…

Anyway, these are very cheesy spinach and cheese muffins. They are nicest warm and I’ve been finding them good for a pre or post run snack – I feel less bad about eating them as I do a sweet cake, although I do sometimes have both!

And very handy to pop in your lunch box. Oh dear, yes, I do take a lunch box to work with me!

PS. This seems quite an uncakey start, having a savoury item as the second post. I will ensure that this does not happen again. This is a cake blog, not a spinach and cheese muffin blog. Apologies.

The Recipe

30g butter
1/2 small red onion finely chopped
360gcups plain flour
2 1/2 tsps baking powder
1tsp cayenne pepper
250g  grated cheddar
220ml milk
1 egg
130g baby spinach leaves

Preheat oven to 170C (325F).
Melt the butter in a saucepan and gently fry the onion until cooked. Set aside.
Put the  flour, baking powder, cayenne and cheese in a large bowl. I used chilli powder instead of cayenne – not sure if it’s an appropriate substitute but seemed to work fine, although wasn’t all that spicy. In a separate bowl mix the milk and egg together, then slowly pour the into the flour mixture and beat together.

Stir in the onions and spinach with a wooden spoon until evenly mixed.

Spoon the batter into muffin cases until 2/3 full and bake in oven for 30-35mins, or until deep golden and a skewer comes out cleaned.
Let the muffins cool slightly in the pans before turning out onto a wire rack to cool.