175g cheddar (the stronger, the better)
300g plain flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4-1/2 teaspoon of cayenne pepper (depending on how hot you like them)
2 tablespoons of natural yoghurt
A splash of milk
100ml olive oil
1 free-range egg
Heat the oven to 190*C
Grate the cheddar and chop the spinach leaves into smaller parts. It might be tempting to buy frozen spinach because it comes pre chopped but this gives of extra liquid so I would recommend fresh leaves.
Combine the flour, baking powder, salt and cayenne pepper in a bowl.
Beat the egg in a separate bowl, add the oil, yoghurt and milk to complete the wet part of the mixture.
Add the wet mixture to the dry mixture and mix together. Add the cheese and spinach. At this point the mixture may look over spinach-ed and a bit green but the spinach will shrink back when cooked.
Spoon into the muffin cases and bake for 25 minutes.