Spinach Sweet Corn Muffins

If you use fresh spinach, poach them in lightly salted water for 2-3 minutes. Chop them finely before using.

140 g German #405 flour 60 g Potato starchangiesrecipes 150 g Frozen spinach puree, thawed 100 g+1 tbsp Canned corn kernels

2 tbsp Olive oil 1/2 tbsp Baking powder 1/4 tsp Baking soda 2 Eggs 60 g Sugar

1. Beat eggs and sugar until light and doubled in volume. Add in spinach puree and olive oil. Mix well.
   
2. Sift the flour, starch baking powder and baking soda into the liquid mixture. Finally add in 100 grams of corn kernels and mix.
   
3. 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.