Beat the eggs and milk together well.
Stir in the other ingredients very well, adding the baking powder last.
Divide evenly between 24 well-greased muffin tins (or pour into a greased pie dish), be careful not to overfill the muffin tins.
Sprinkle with herbs.
Bake at 180°C for about 30 minutes, until golden-brown and set.
Serve over wilted spinach:
Heat the butter and oil in a pot until bubbling.
Add the onions and fry until soft.
Add the tomatoes, cook until softened.
Stir in the chili powder and mix well.
Tear up the spinach leaves, drop them into the pot and stir into the onion mixture.
Allow them to wilt down and blend with the tomatoes and onions, then turn off the heat, so that the spinach stays bright green.
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