Spinach and cheese muffins

I decided to dabble in the savoury side for once. In fact I was getting a bit bored of smoothies for breakfast and thought muffins would make good breakfast food. I went to my trusted hummingbird bakery cookbook for a recipe and it turned out great. They're really simple to make and freeze well too! I tired the ham and cheese version which was even better in my book. 

30g butter

1/2 small red onion, finely chopped

360g plain flour

2 1/2 teaspoon baking powder

1 teaspoon cayenne powder

250g cheddar cheese, grated

220ml whole milk

1 egg

130g baby spinach leaves

• Preheat oven to 170C.
• Melt the butter in a saucepan over medium heat, then fry the onion until cooked.
• Set aside.
• Put the flour, baking powder, cayenne and cheese in a large bowl.
• In a separate bowl, mix the milk and egg together, then slowly pour into the flour mixture and beat with a handheld whisk until all the ingredients are well mixed. (I used a spatula)
• Stir in the onion and spinach with a wooden spoon until evenly dispersed. 
• Spoon the mixture into muffin cases until 2/3 full and bake in the preheated oven for 30-35 minutes, or until deep golden and the sponge bounces back when touched.
• Leave to cool slightly in the tray before turning out onto a wire rack to cool completely.