Preheat the oven to 170°C/325°F. Line or grease a 12-cup muffin tray.

Rinse the spinach then add it to a pot over a medium heat, along with a tablespoon of water. Heat it until the spinach wilts. Rinse the spinach in cold water, then gently squeeze out most of the water.

Add the spinach, eggs and vanilla to a blender and whiz briefly until smooth (or puree with an immersion blender).

In a large bowl, cream together the butter and sugar until light and fluffy.

Add the spinach puree and mix well. The mixture may split slightly, but don't worry, it will come together with the flour.

Sift in the flour, baking powder and salt in a separate bowl, then add the wet mixture and stir to gently combine.

Fold in the white chocolate chips.

Fill the muffin cups ¾ full and bake for 15-20 minutes or until an inserted skewer comes out clean. Allow to cool in the tins for 10 minutes then remove and allow to cool completely on a wire rack.