spinach and cheese muffins

serves 12
Ingredients 
1 cup self-raising flour
1/2 teaspoon baking powder
1 tablespoon caster sugar
1/2 cup (25g) baby spinach
1/4 cup fresh basil leaves
1/4 cup finely grated parmesan cheese
1/2 cup buttermilk
1/4 cup extra-light olive oil

1 egg

Method

1. Preheat oven to 200°C/180°C fan-forced. Grease a 24-hole, 1 1/2 tablespoon-capacity mini muffin pan.
2. Sift flour and baking powder into a bowl. Add caster sugar. Stir to combine.
3. Using scissors, cut spinach and basil into pieces. Add spinach, basil and parmesan to flour mixture. Stir to combine. Make a well in centre.
4. Whisk buttermilk, oil and egg together in a jug. Pour into well. Gently stir until just combined. Spoon mixture into prepared muffin holes. Bake for 12 minutes or until a skewer inserted in the centre of 1 comes out clean. Stand in pan for 5 minutes. Turn out onto a wire rack to cool. Wrap in plastic wrap. Place in lunchbox