Spinach Muffin

Preheat the oven to 160°C (fan) and grease a muffin tin (without paper liners).

Let the frozen spinach thaw and squeeze out well. Cut the ham into small dice.

Thoroughly combine the spinach and ham in a bowl with semolina, baking powder, salt and nutmeg.

In a second bowl, beat the eggs, quark and oil until frothy.

Fold the semolina-spinach mixture into the quark mixture briefly until a uniform batter forms.

Spoon the batter into the wells and bake for 20–25 minutes. Let rest in the tin for 5 minutes, then remove and serve warm.