2 ½ cups of self raising flour
250 g spinach, trimmed, washed, dried shredded (Or a packet of frozen spinach water squeezed out)
150 g feta cheese crumbled
110 g chopped semi dried tomatoes
2 tablespoons grated parmesan
1 1/3 cup milk
90 g butter melted
1 tablespoon fresh dill
2 tablespoons grated parmesan extra for top of muffins
Preheat oven to 200 C. Brush twelve muffin pans with oil to lightly grease.
Sift flour into a bowl. Add shredded spinach, feta, tomatoes and parmesan and stir to combine.
Use fork to whisk together milk, butter, egg and dill until just combined.
Spoon mixture into prepared pans.
Sprinkle with extra parmesan. Bank for 20 minutes or until a skew inserted into the centre comes out clean. Serve warm or cold.