Method

1. Preheat oven to 190°C
2. Heat a tablespoon of oil and gently fry the garlic for about 5 minutes until soft but not brown.
3. Add the finely chopped baby leaf spinach to the pan and cook until slightly wilted. This will only take about 2-3 minutes and will keep all the flavour and nutrients in the leaves. Set aside to cool.
4. Sieve the flour and baking powder into a bowl.
5. In a separate jug add the egg, milk and rapseseed/olive oil and whisk to fully combine.
6. Slowly pour this wet mixture into your flour and baking powder whisking until fully combined. Take your time to avoid the mixture forming lumps.
7. Flake in the goat cheese and thyme and then add the spinach and garlic folding gently into your batter.
8. Pour into a greased mini muffin tin and bake for 25mins or until golden brown. Cool on a baking tray before serving.