The bottom photo is of Cheesy Spinach Muffins from Good Ideas Magazine. Here is the recipe if you'd like to try making them yourself.
3-1/2 oz Baby Spinach
5 oz Self-Rising Flour
1 tsp Baking Powder
1 oz Parmesan Cheese, Grated
2 oz Cheddar, finely cubed
1 oz Butter, melted
3-1/2 oz Milk
2 Medium Eggs
Small Handful Parsley, finely chopped
Preheat oven to 400 degrees. Line 6 muffin pan cups with paper liners. Put spinach in a colander and pour boiling water over it until it wilts. Let cool. Once spinach has cooled, squeeze out as much water as possible. Chop finely and set aside.
In a large bowl mix together flour, baking powder, most of the parmesan and cheddar cheeses. In a separate bowl combine melted butter, milk, eggs, parsley, chopped spinach. Quickly mix the wet ingredients with the dry ingredients. Don't worry if there are lumps.
Divide mixture evenly among paper muffin cups, then sprinkle tops with remaining cheeses. Bake for 12-15 minutes until muffins have risen, are golden and cooked through. Serve warm.
~ Makes 6 Muffins ~