lundi 31 mars 2014


  • 1/2 teaspoon baking powder
  • 1 tablespoon caster sugar
  • 1/2 cup (25g) baby spinach
  • 1/4 cup fresh basil leaves
  • 1/4 cup finely grated parmesan cheese
  • 1/2 cup buttermilk
  • 1/4 cup extra-light olive oil
  • 1 egg

  1. Step 1
    Preheat oven to 200°C/180°C fan-forced. Grease a 24-hole, 1 1/2 tablespoon-capacity mini muffin pan.
  2. Step 2
    Sift flour and baking powder into a bowl. Add caster sugar. Stir to combine.
  3. Step 3
    Using scissors, cut spinach and basil into pieces. Add spinach, basil and parmesan to flour mixture. Stir to combine. Make a well in centre.
  4. Step 4
    Whisk buttermilk, oil and egg together in a jug. Pour into well. Gently stir until just combined. Spoon mixture into prepared muffin holes. Bake for 12 minutes or until a skewer inserted in the centre of 1 comes out clean. Stand in pan for 5 minutes. Turn out onto a wire rack to cool. Wrap in plastic wrap. Place in lunchbox.

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