Chop the parboiled spinach into 1 cm lengths, then thoroughly drain excess water. Preheat the oven to 190℃/375°F. Thinly coat the insides of the muffin tin with oil.
Sift together the ■ ingredients and grate the Parmesan cheese. Put the ■ ingredients, 2/3 of the cheese, and spinach into a bowl and mix well.
In a separate bowl, beat the egg, and mix in the milk and oil. Using a large spoon, briskly fold in the dry ingredients until incorporated. Do not over mix!
Fill each mold halfway with batter, then evenly sprinkle the remaining 1/3 of cheese. Bake in preheated oven for about 15 to 20 minutes until golden brown.
If you are using frozen chopped spinach, use 70 g without thawing.
Please also see my recipe for walnuts and brie cheese muffins (Recipe ID: 2175316).
Story Behind this Recipe
My daughter baked these tasty muffins using a recipe from a cookbook she gave me. They were tasty, so I simplified the procedure.
The key is not to over mix in Step 3. Use a spoon to fold it in, stopping after the dry ingredients are incorporated. It's fine if there are a few lumps left. To heat them after they're cold, just pop them in the microwave for a few seconds, and they will fluff up again.