Preheat the oven to 200ºC / 400ºF / Gas Mark 6. Line two 12-hole mini muffin tins with mini
muffin paper cases.
Put the spinach in a colander and pour boiling water from a kettle over the leaves to wilt them.
Leave to cool, then squeeze all the liquid out until the spinach is very dry. Chop finely.
Melt the butter in a small saucepan over a low heat, then leave to cool. Mix the cheese, herbs,
flours, bicarbonate of soda, salt and baking powder together in a bowl, then stir in the
Whisk the melted butter with the egg and buttermilk in a jug, pour into the dry ingredients and
stir briefly to combine. Don't over mix - the mixture should still be a little lumpy.
Spoon a teaspoon of the mixture into each of the paper cases and bake in the preheated oven for
Remove from the oven and leave to cool in the tin. serve warm or cold.