Spinach muffins

1. 

frozen spinach 5.25 oz (150 g) • all-purpose flour / plain flour 8.75 oz (250 g) • baking powder for gingerbread 2 tsp • semi-hard cheese 2.5 oz (70 g) • mozzarella cheese 2.5 oz (70 g) • unsalted butter 1.75 oz (50 g) • semi skimmed milk 1,5% ¾ cup (200 ml) • salt • ground black pepper • ground nutmeg

Defrost spinach and squeeze the water out. Mix in a bowl flour with baking powder, spinach and grated cheese. In the second bowl beat eggs with melted warmish butter, milk, salt, ground black pepper and ground nutmeg. Mix to combine both of these mixtures. If we think it is not salty enough, we can season it with salt or ground black pepper.

2. 

Preheat oven and split the dough into prepared forms, fill them about 2/3 full (I recommend to use silicon forms, the muffins do not stick to them. If we use metal muffin pan, we need to grease it with butter and flour it.).

3. 

Bake at medium heat for about 20 minutes until golden. Muffins are served warm.