English spinach has thick, soft oval leaves and green stems, both of which are edible. It has a delicate flavour and is at its best during the summer months and described as a super vegetable with low calories. It is an excellent source of vitamin C, folate and beta-carotene and is furthermore a good source of dietary fiber.
Ingredients make 6
200 g milk
50 g melted butter
1 egg (50g)
100 g blanched and finely chopped English spinach
20 g finely chopped red capsicum
220 g self raising flour
½ tsp sea salt
¼ tsp ground nutmeg
¼ tsp ground black pepper
60 g shredded cheddar cheese
20 g parmesan flakes
Method
Preheat oven to 180ºC. Place milk, melted butter, eggs, spinach and capsicum in a bowl. Mix together with a whisk. Blend flour, salt, nutmeg and pepper together in a separate bowl. Add dry mix to the liquid mixture and combine well before adding cheese. Place mixture into a muffin tray and bake for approx. 25 minutes.
Note: Substitute spinach with kale, Chinese flowering cabbage, silverbeet, chard or mustard greens.
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