Rhode Street School Vege Muffins

150g butter
2 cups milk
2 eggs
3 ½ cups standard grade flour
3 tsp baking powder
¼ tsp cayenne pepper
100g feta cheese, diced
1 cup grated tasty cheddar cheese
3 tbsp chopped spinach and/or silverbeet

Method
Combine butter and milk in a small saucepan. Stir over a low heat until butter has melted.
Remove from heat. Set aside and cool slightly, then whisk in eggs.
Sift flour, baking powder and cayenne into a bowl.
Stir in cheese and veges.
Add liquid ingredients, stirring until just combined. Do not overmix.
Divide mixture between 12 greased deep muffin tins.
Bake at 200 C for 20-25 minutes until risen and golden.
Let cool for 5 minutes before serving.