Chickpea And Spinach Muffins

• 1 1/4 cups cornmeal
• 1 tbsp vegetable oil
• 4 None spring onions, chopped
• 2 cloves garlic, minced
• 1.5 oz English spinach, shredded
• 2 1/4 cups self-rising flour
• 2 tbsp fresh basil leaves, finely chopped
• 1 None large egg, lightly beaten
• 1 1/4 cups milk
• 7 tbsp butter, melted
• 1 (13.5 oz) can chickpeas, rinsed, drained
• 2 tbsp Parmesan cheese, finely grated

1. Preheat oven to 350u0b0F. Grease a 6-cup muffin pan. Dust recesses with about 2 tbsp cornmeal.
2. Heat oil in a frying pan over medium heat. Cook onions and garlic until onion softens. Add spinach and cook, stirring, until spinach is just wilted. Let cool.
3. Sift flour and 1 cup cornmeal into a large bowl. Stir in basil, egg, milk and butter. Add spinach mixture and chickpeas. Distribute between prepared muffin recesses then sprinkle with cheese and remaining cornmeal. Bake for 25 mins, until a skewer inserted in the center comes out clean.

cornmeal, vegetable oil, spring onions, garlic, english spinach, flour, basil, egg, milk, butter, chickpeas, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/33494 (may not work)