Mini cheese and herb muffins

This recipe calls for spinach but I used the tot soi we got in our co-op bags this week and these are all that was left from 18 total...

Ingredients:
2 1/8 cups baby spinach leaves (or tot soi)
5 1/2 heaping tbsp butter
1 1/4 oz Parmesan Cheese, finely grated
1 tbsp chopped fresh herbs, such as chives, parsley, or tarragon ( I used basil)
scant 3/4 cup white all-purpose flour
scant 3/4 cup light brown self rising flour (I used McArthur bread flour)
1/2 tsp baking soda
pinch of salt
2 tsp baking powder
1 large egg
scant 1 cup buttermilk

Directions:
1. Preheat the oven to 400. Line or spray a 12 hold mini muffin pans.
2. Put the spinach in a colander and pour boiling water from a kettle over the leaves to wilt them. Let cool, then squeeze all the liquid out until the spinach is very dry, mince.
3. Melt the butter in a small pan over low heat, then let cool. Mix the cheese, herbs, fours, baking soda. salt, and baking powder together in a bowl, then stir in the spinach.
4. Whisk the melted butter with the egg and buttermilk in a pitcher, pour into the dry ingredients, and stir briefly to combine, Don't over mix -- the batter should still be a little lumpy.
5. Spoon a teaspoon of the batter into each of the paper cases and bake in the preheated oven for 12 minutes.
6. Remove from the oven and let cool in the pan. Serve warm or cold.

from: Healthy Cooking for your Kids