Ingredients

2 tbsp Co-op vegetable oil, plus extra for greasing 2 x 125g bags Co-op British baby spinach 50g Co-op Parmigiano Reggiano, grated 60g Co-op British extra mature Cheddar, grated ½ x 25g pack basil, leaves only 2 spring onions, roughly chopped 1 garlic clove 250g Co-op self raising flour ½ tsp baking powder 2 large Co-op British free range eggs 150ml Co-op British semi-skimmed milk 6 Co-op mini mozzarellas, halved 12 Co-op pitted black olives, sliced;

Method

Preheat the oven to 180°C/fan 160°C/Gas 4 Grease a 12-hole muffin tin. Put the spinach in a sieve and pour over boiling water until it wilts Leave to cool, then squeeze out the water Put the grated cheeses, basil, spring onion and garlic in a food processor and blitz until breadcrumb-like Add the spinach and blitz again; add the flour and baking powder, then pulse just enough to combine. Season well Whisk the eggs and milk together and pour into the food processor Pulse again until just combined, then pour into the tin Cook for 30 mins, until the muffins are risen and just golden Leave to cool for 5 mins, then remove from the tin and leave to cool fully on a wire rack Decorate with the mini mozzarella balls and sliced olives for eyes, and sliced olives for the mouth