Spinach and Parmigiano Reggiano muffins

1. These wonderfully light savory muffins are perfect for breakfast or brunch – or just enjoy them as a snack whenever you like.

2. Finely grate the Parmigiano Reggiano, and set aside.

3. Preheat the oven to 375°F. Put eight paper muffin cups into a muffin pan, or line them with squares of parchment paper.

4. Sift the flour, salt and baking powder into a large mixing bowl. Stir in the sugar, about two-thirds of the Parmigiano Reggiano and the spinach. In a large jug, beat together the egg, milk and vegetable oil.

5. Pour the liquid mixture into the dry ingredients. Using a metal spoon, stir until just combined. You must not beat this mixture or stir it too much. It will be quite lumpy, but there should be no traces of dry flour.

6. Spoon the mixture into the muffin cups and sprinkle the remaining Parmigiano Reggiano on top. Bake for 20-25 minutes until risen and golden. Serve warm.

Cook’s tips: Squeeze out the excess water from the cooked spinach with your hands or use the back of a spoon. If you’re wondering why the recipes includes sugar, this is because it improves the texture and flavor of the muffins.