Spinach and Cheddar Muffins

These are savoury muffins (obviously...) which I have never made before but they were lovely. Great on their own, as part of a meal or as a side for soup instead of bread. Make sure the batter is loose enough before baking. The first time I made them, the quantity of milk given made a very stiff batter which couldn't rise properly. Add some more milk if in doubt... This recipe is from the wonderful Hummingbird Bakery book

For about 18 UK muffins (as opposed to the giant USA sized ones) you need:
30g butter
1 red onion, finely diced
360g plain flour
2 1/2 tsp baking powder
1/2 hot chilli powder
250g strong cheddar, grated
220ml milk
1 egg
130g baby spinach leaves

Begin by sauteeing the onion in the butter till lightly golden and cooked. Leave to cook slightly. Meanwhile mix everything else together. Add the onions towards the end and mix thoroughly. Spoon into cases and bake in a moderate oven for about 30 mins till risen and golden. Serve warm. These also freeze well.