Spinach and bacon muffins

• 2 teaspoons olive oil
• 1 brown onion, grated
• 5 rashers rindless bacon, chopped
• 1/2 bunch English spinach leaves, shredded
• 2 1/2 cups self-raising flour
• 1 egg, lightly beaten
• 1 1/4 cups milk
• 1/3 cup extra-light olive oil
• 1/2 cup grated tasty cheese

1. Step 1
   Preheat oven to 200°C. Grease twelve 1/3-cup muffin holes.
2. Step 2
   Heat olive oil in a frying pan over medium heat. Add onion and bacon. Cook, stirring, for 3 minutes or until onion is soft. Stir in spinach. Remove from heat. Set aside for 2 minutes or until spinach wilts. Allow to cool.
3. Step 3
   Sift flour into a bowl. Combine egg, milk and extra-light oil in a jug. Mix well. Pour into flour. Stir gently until almost combined. Fold in bacon mixture and cheese. Spoon into muffin holes until three-quarters full.
4. Step 4
   Bake for 18 to 20 minutes or until a skewer inserted into the centre comes out clean. Serve warm.