INGREDIENTS
6 cups flour.
3 Tablespoons baking powder.
1 Tablespoon salt.
2 teaspoons dried mixed herbs.
2-3 cups grated cheddar cheese.
2 bunches spinach (300g each), washed well, finely chopped, boiled and most of the liquid squeezed out.
1 cup oil.
1 cup milk.
1 cup water.
6 eggs, beaten.
STEPS
Preheat oven to 180°C
Grease muffin pans with margarine OR spray with non-stick spray.
In a large bowl sift together the flour, baking powder, salt and mixed herbs.
Add the cheese and spinach.
Mix.
Add the oil, milk, water and beaten eggs.
Mix.
Fill the hollows in the muffin pans three quarters full of the batter.
Bake for 25 minutes or until done and a testing skewer inserted into the centre of the muffins comes out clean.
Add a little more water (about 100ml) to the remaining batter if it has to stand while you are waiting for the muffins to bake.
The batter stiffens when it stands for some time.
