75 g (3 oz) baby spinach leaves, plus extra to serve
200 g (7 oz) roasted peppers in oil, drained and sliced
1 small red onion, thinly sliced
150 g (5 oz) blue cheese, such as Stilton, Roquefort or Saint Agur
apple chutney, to serve
Slice each muffin in half horizontally and spread the cut sides with the butter.
Heat a large, nonstick frying pan over a medium-high heat, add the muffins, cut sides down, and cook for about 1–2 minutes until crisp and golden. Arrange cut side up on a baking sheet or in an ovenproof dish.
Scatter over the spinach, roasted peppers, red onion and cheese and cook under a preheated grill for 2–3 minutes until melted. Serve warm with extra spinach leaves and apple chutney.