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Cheese and Spinach Muffins

April 13, 2014

7 a day

They have increased the amount of the recommended daily amount of fruit and vegetables.  It caused an interesting debate on the radio about how frustrating it is to be told different information about food every few years.  People were questioning the validity of the studies and even questioning the necessity of it.  I actually think that eating 7 portions of fruit and vegetables a day sounds harder then it is.  It does not mean you have to eat 7 whole vegetables, a portion can be up to a handful depending on the ingredient.  Also fruit and vegetables can seem unappealing because people are not being creative enough.  I am the duke of doing creative things with food, for example these muffins taste great.  The texture is moist and melts in the mouth.  The spinach provides this moisture and in my opinion the stronger the cheese the better the taste.

This recipe was adapted from New Ways With Parmigiano Reggiano (The Dialogue Agency).

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Ingredients:

75g strong Red Leicester Cheese, 250g plain flour, 1/2 tsp salt, 1 tbsp baking powder, 1 tsp sugar, 1/2 tsp herbs de provence, 100g spinach (cooked, cooled and then chopped), 1 egg, 240ml milk, 90ml vegetable oil.

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Method:

1. Pre heat the oven to 190 degrees C.
2. Line a 12 hole muffin tin with 12 muffin cases.
3. Sift the flour and baking powder in a large mixing bowl.
4. Stir in the sugar, herbs, cheese and the spinach.
5. In a jug stir in the rest of the ingredients.
6. Pour the wet ingredients into the dry ingredients and but do not stir it too much.  Lumpiness is okay for this.
7. Spoon the mixture into the muffin cases.
8. Bake in the pre heated oven for 25 minutes until golden and form.
9. Serve warm.

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