What to do

• Preheat the oven to Gas 5, 190°C, fan170°C. Grease and line 9 holes of a deep muffin tin with squares of baking parchment, or use muffin cases to line them.
• Place the milk and butter, or margarine, in a large pan over a high heat. When the butter has melted, stir in the spinach and bring just to the boil. Remove from heat and pour into a liquidiser or food processor. Whizz until the spinach is finely chopped. Allow to cool for 10 minutes.
• Sift the flour, baking powder and bicarbonate of soda into a large bowl. Add the grated carrot, chillies, and season. Stir in most of the Parmesan and seeds, reserving a tablespoon of each. Add the egg to the spinach mixture, then beat with a wooden spoon until just mixed. Divide between 9 muffin holes, and sprinkle with the reserved Parmesan and seeds.
• Bake for 20-25 minutes, until risen and firm to the touch. Leave to cool for 5 minutes, then turn out onto a wire rack. Serve hot or cold.