Preheat oven to 200°C (180°C fan) mark 6. Line six holes in a 12-hole muffin tin with paper cases. Put the spinach into a sieve and pour over boiling water from the kettle until it wilts. Leave spinach to cool, then squeeze out as much water as you can before finely chopping it. Set aside.
Step 2
In a large bowl, mix together the flour, baking powder, most of the Parmesan and Cheddar cheeses and some seasoning.
Step 3
In a separate jug, whisk together the butter, milk, eggs, parsley and chopped spinach. Quickly mix the wet ingredients into the dry - don't worry if there are floury lumps, as these will cook out.In a separate jug, whisk together the butter, milk, eggs, parsley and chopped spinach. Quickly mix the wet ingredients into the dry - don't worry if there are floury lumps, as these will cook out.
Step 4
Divide the mixture evenly among the paper cases, then sprinkle over the remaining cheeses. Cook for 12-15min until muffins are risen, golden and cooked through. Serve warm.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
