Spinach and cheese muffins

• 
  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.