Step 1

Preheat oven to 180ºC (160ºC fan-forced). Line 10 holes in each of two 12-hole (¹/₃-cup/80ml) muffin pans with two layers of paper cases.

Step 2

Place pancake mix in a medium bowl with the butter and 1¼ cups (310ml) water; whisk until smooth. Stir in spinach and cheddar. Season. Spoon mixture evenly into 10 paper cases. Top with tomato halves.

Step 3

Bake muffins for 25 minutes, swapping trays halfway through cooking, or until a skewer inserted into the centre of one comes out clean. Leave muffins in pans for 5 minutes before transferring to a wire rack to cool. Cool completely before storing.