Ingredients
2 1/2 cups self-raising flour
1 Tsp sweet paprika
Sea-salt flakes and freshly ground black pepper, to season
1/2 cup grated tasty cheese
2 free-range eggs, lightly beaten
1 cup milk
125g butter, melted and cooled
180g baby spinach leaves
2 green onions, finely chopped
2 Tbsp chopped flat-leaf parsley
1 1/2 tsp chopped thyme leaves, plus extra sprigs, to serve
3/4 cup finely grated parmesan
150g fresh firm ricotta
Method
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Preheat oven to 180°C fan-forced (200°C conventional). Line a 6-hole, 3/4-cup capacity Texas muffin pan with cases.
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Put spinach in a heatproof bowl and cover with boiling water. Set aside for 3-4 minutes until spinach has wilted, then drain. Refresh wilted spinach in cold water and squeeze out excess water. Finely chop spinach.
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Sift flour, paprika and a pinch of salt into a bowl. Stir in cheese. Season. Add onion, parsley, thyme and half of the parmesan.
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Whisk eggs, milk and butter in a jug until combined, adding wilted spinach.
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Make a well in centre of flour mixture. Pour in egg mixture. Stir until just combined. Spoon batter into cases. Sprinkle tops with remaining parmesan. Bake for 25-30 minutes or until a skewer inserted into centre comes out clean. Cool on a wire rack.
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Put ricotta in a bowl and use a wooden spoon to beat until smooth. Season.
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Top muffins with ricotta and thyme sprigs. Serve.