Farm shop Recipes - Pesto Spinach Muffins

Makes 12 

• 12 muffin cases and a muffin tin 
• 2 tbsp fresh basil pesto 
• 380g plain flour 
• 1 tbsp baking powder  
• 1 tsp salt 
• 3 large eggs, beaten 
• 100ml vegetable oil 
• 100ml whole milk 
• 150g chopped blanched spinach 
• 150g grated Ogleshield 

Preheat the oven to 180c 

Mix all the dry ingredients together. Whisk the eggs oil and milk together. Make a well in the centre of the dry ingredients and pour the egg mix in, stir to combine then stir through the pesto and spinach. Fill the muffin cases ¾ full and bake for 20-25 minutes until baked through and golden.