Spinach, kumara and sun-dried tomato muffins

Instructions

1 Grease and line a 12-hole muffin tray. Preheat oven to 180ºC. Place spinach in a large heatproof bowl. Cover with boiling water for 10 seconds then refresh under cold running water. Drain well. Squeeze out excess water from spinach then finely chop.

2 Sift flour and baking powder into a large bowl. Add spinach, kumara, sun-dried tomatoes and parmesan. Place eggs, milk and oil in a large jug and whisk to combine. Add wet ingredients to dry ingredients and stir until just combined (do not overmix).

3 Divide mixture among holes inprepared muffin tray. Bake for 15-20 minutes or until muffins are golden and cooked through. Remove muffins from tray, transfer to a wire rack and set aside to cool then serve.