Muffin tops!

Another grey and rainy autumnal Sunday afternoon. An invite to afternoon tea at V & M's. There's only one thing to do: make muffins!

Clarks' Cafe Spinach & Feta Muffins (the gluten free version)

500g flour (gluten free if necessary)

2 Tbspn baking powder

a good pinch of nutmeg

a good pinch of salt

1 egg

200ml oil

2 cups milk

1 cup cooked pureed spinach

1 cup finely diced feta cheese

1. Sift the flour, baking powder, nutmeg and salt into a large bowl.

2. In another bowl mix the egg, oil, milk, spinach and feta cheese.

3. Make a well in the dry ingredients and pour in the liquid ingredients. Blend carefully with a perforated spoon - if you overbeat muffins, they peak like little Mt Everests!

4. Spoon the mixture evenly into well-greased muffin tins and decorate with an olive on top (optional - they also taste good if you add some sliced olives to the mixture!)

5. Bake at 200 c for about 15 minutes, until the muffins are golden.

Serve warm with coffee and a good book.