What you need
50 g/1¾ oz unsalted butter, melted, plus extra for greasing
150 g/5½ oz self-raising flour
1 teaspoon baking powder
1 teaspoon English mustard powder
50 g/1¾ oz baby spinach leaves, stalks removed and leaves very finely chopped
100 g/3½ oz no-salt, no-sugar canned sweetcorn, drained
30 g/1 oz mature Cheddar cheese, finely grated
125 ml/4 fl oz whole milk
1 egg, lightly beaten
What to do
1) Preheat the oven to 190°C/375°F/Gas Mark 5. Grease 16 holes of 1 or 2 mini-muffin tins.
2) Sift the flour, baking powder and mustard powder into a large bowl. Stir in the spinach, sweetcorn and half the cheese until fully combined, then make a well in the centre.
3) Beat together the milk, egg and melted butter in a jug, then gradually pour into the dry ingredients and gently stir together with a wooden spoon until just combined.
4) Divide the mixture evenly among the prepared muffin holes, then bake the muffins in the oven for 12–15 minutes until risen and golden. Cool on a wire rack.
Serve warm or cold.