Step 1

Preheat the oven to 180C (350F). Lightly grease two small silicone muffin tins (or you can use muffin cases).

Step 2

Shred the spinach leaves. Heat 1/2 tbsp of olive oil in a large frying pan then add the spinach all in one go.

Step 3

Stir the leaves until wilted. Transfer to a bowl to cool slightly. Once cool enough to handle wring as much moisture out of the leaves squeezing them in your hands.

Step 4

Add a little more oil to the pan and cook the spring onions for a couple of minutes. Add the chopped herbs, stir them in and then take off the heat.

Step 5

Put the buttermilk, olive oil and egg in a large bowl. Lightly mix together using a balloon whisk.

Step 6

Stir in the spinach, spring onions and herbs.

Step 7

Add the two types of cheese and stir until incorporated.

Step 8

Sift the flour over the bowl and add the salt and pepper. Use a large spoon to lightly combine everything, making sure to scrape the bottom and sides of the bowl as you do.

Step 9

Divide the batter to fill the muffin tins about 3/4 of the way up. Bake for 20-25 minutes until the muffins are risen and firm. Cool in the tins and then turn them over to release the muffins.