100g (1 and 1⁄4 cups) finely shredded parmesan cheese (I used Mozzarella)
250 ml (1 cup) milk
2 eggs, at room temperature
125g butter, melted and cooled
1Preheat slow cooker on high. Lightly spray muffin tray and/or line with cupcake papers (I used no muffin tray, just sat them in the slow cooker).
2Use your hands to squeeze as much moisture as you can from the spinach, then finely chop it.
3Sift the flour into a bowl and season well with freshly ground black pepper and a pinch of salt.
4Stir in half each of the feta and parmesan/mozzarella then make a well in the centre. Whisk the milk and eggs together in a jug, then pour into the well. Add the melted butter. Use a spatula or large metal spoon to gently fold together until just combined but not smooth. Stir in the spinach. (Do not overmix or the muffins will be tough the batter should still be a little lumpy.)
5Fill each cupcake liner three-quarters full. Mix together the remaining cheeses and sprinkle over each muffin. Cook for approximately 1 hour on high setting with the tea towel under the lid or until golden and a skewer inserted into the centre of a muffin comes out clean. I put them in a muffin tray and browned the top in the oven for 10 minutes and that also gave them a rounder finish too.