Spinach and corn muffins

1.Preheat oven to 200°C/180°C fan-forced. Grease and line bases of a 6-hole (3/4-cup) Texas muffin tray with rounds of baking paper. Heat oil and 1 tablespoon of the melted butter in a large frying pan over moderate heat. Add onion; cook, stirring occasionally, 10 minutes or until onion has softened and is lightly golden. Add vinegar; cook and stir 5 minutes or until reduced and sticky. Cool in pan.

2.Meanwhile, using hands, squeeze excess liquid from spinach.

3.Sift flour, baking powder and salt into a large bowl. Add half the cheese, spinach and onion mixture; stir to combine. Add corn, egg, milk and remaining melted butter; stir well to combine. Don’t overmix. Spoon mixture evenly into prepared holes. Sprinkle tops with remaining cheese. Bake 30 minutes or until a skewer inserted at centre comes out clean. Cool 5 minutes in tray, then transfer to a wire rack to cool completely. Serve.