Spanakopitaand Leek Muffins with Dill and Cheddar

Spanakopita Muffins: Whisk together the dry ingredients (flour, baking powder, salt, pepper) in a bowl.

In a separate bowl, whisk the wet ingredients (eggs, milk, olive oil) and then combine with the dry mixture to form a batter.

Fold in the cooked chopped leeks, fresh spinach, chopped dill, grated cheddar, crumbled feta, and freshly grated nutmeg until evenly distributed.

Prepare the crust mixture by combining sesame seeds and chopped spring onion.

Spoon the batter into a large Texas‑sized muffin tin, then sprinkle the sesame‑spring‑onion crust on top of each muffin.

Bake in a preheated oven until the muffins are golden on top and a toothpick inserted into the center comes out clean.