Serves: 12 (makes 12 muffins)
Time to make: 30 mins (Hands-on time: 15 mins, Cooking time: 15 mins)
Total cost: $11.40 / $0.95 per serve
100g baby spinach
1 1/2 cups flour
3 teaspoons baking powder
150g kumara, grated
1/2 cup oil-free sun-dried tomatoes, drained, chopped
1/3 cup finely grated parmesan cheese
2/3 cup trim milk
2 tablespoons olive oil
Step 1Grease and line a 12-hole muffin tray. Preheat oven to 180ºC. Place spinach in a large heatproof bowl. Cover with boiling water for 10 seconds then refresh under cold running water. Drain well. Squeeze out excess water from spinach then finely chop.
Step 2Sift flour and baking powder into a large bowl. Add spinach, kumara, sun-dried tomatoes and parmesan. Place eggs, milk and oil in a large jug and whisk to combine. Add wet ingredients to dry ingredients and stir until just combined (do not overmix).
Step 3Divide mixture among holes inprepared muffin tray. Bake for 15-20 minutes or until muffins are golden and cooked through. Remove muffins from tray, transfer to a wire rack and set aside to cool then serve.