Spinach and asparagus muffins Ingredients100g fresh spinach leaves, washed and driedbunch thin asparagus spears, washed and chopped200g cream cheese350ml milkSalt and pepper100ml olive oil75g Parmesan cheese, grated120g cheddar cheese, grated5ml (1 tsp) chilli powder2 extra-large eggs420g (3 cups) self-raising flour10ml (2 tsp) baking powder30ml (2 tbsp) butter, meltedSesame and pumpkin seedsMethodPreheat the oven to 200ºC. Chop the spinach and asparagus in a food processor. Transfer to a large bowl. Mix the cream cheese with 30ml (2 tbsp) of the milk, season and set aside. Add the remaining milk to the spinach mixture together with the oil, Parmesan, cheddar, chilli powder and eggs. Add 5ml (1 tsp) salt and mix well. Sift in the flour and baking powder and mix lightly with a spatula. Line the openings of a muffin tray with greaseproof paper folded to fit. Brush the paper with melted butter, then spoon two-thirds of the muffin mixture into the cases. Place a dollop of cream cheese in the centre of each, top with remaining muffin mixture and sprinkle with sesame and pumpkin seeds. Bake for 20-25 minutes. Cool in the pan before turning out. Serve warm. Makes 12-18...