Name: Spinach and corn muffins
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1 tablespoon vegetable or olive oil; 125 gram butter, melted; 1 large red onion, thinly sliced; 1 tablespoon balsamic vinegar; 250 gram frozen chopped spinach, thawed; 2 cup self-raising flour; 1 teaspoon baking powder; 1 teaspoon salt; 1 cup grated cheddar cheese; 310 gram can corn, drained; 2 eggs, lightly whisked; 3/4 cup milk

Ingredients

1 tablespoon vegetable or olive oil

125 gram butter, melted

1 large red onion, thinly sliced

1 tablespoon balsamic vinegar

250 gram frozen chopped spinach, thawed

2 cup self-raising flour

1 teaspoon baking powder

1 teaspoon salt

1 cup grated cheddar cheese

310 gram can corn, drained

2 eggs, lightly whisked

3/4 cup milk

Method

1.Preheat oven to 200°C/180°C fan-forced. Grease and line bases of a 6-hole (3/4-cup) Texas muffin tray with rounds of baking paper. Heat oil and 1 tablespoon of the melted butter in a large frying pan over moderate heat. Add onion; cook, stirring occasionally, 10 minutes or until onion has softened and is lightly golden. Add vinegar; cook and stir 5 minutes or until reduced and sticky. Cool in pan.

2.Meanwhile, using hands, squeeze excess liquid from spinach.

3.Sift flour, baking powder and salt into a large bowl. Add half the cheese, spinach and onion mixture; stir to combine. Add corn, egg, milk and remaining melted butter; stir well to combine. Don’t overmix. Spoon mixture evenly into prepared holes. Sprinkle tops with remaining cheese. Bake 30 minutes or until a skewer inserted at centre comes out clean. Cool 5 minutes in tray, then transfer to a wire rack to cool completely. Serve.

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