If you use fresh spinach, poach them in lightly salted water for 2-3 minutes. Chop them finely before using.
- Beat eggs and sugar until light and doubled in volume. Add in spinach puree and olive oil. Mix well.
- Sift the flour, starch baking powder and baking soda into the liquid mixture. Finally add in 100 grams of corn kernels and mix.
- Scoop the batter evenly into 11-12 muffin cups, then sprinkle each on the top a few corn kernels. Bake in a preheated 175C/350F oven for about 18-20 minutes.