Preheat the oven to Gas Mark 5, 190°C, fan170°C. Grease and line 9 holes of a deep muffin tin with squares of nonstick baking parchment, or use muffin cases to line them. Place the milk and butter, or margarine, in a large pan over a high heat. When the butter has melted, stir in the spinach and bring just to the boil. Remove from heat and pour into a liquidizer or food processor. Whizz until the spinach is finely chopped. Allow to cool for 10 minutes. Sift the flour, baking powder and bicarbonate of soda into a large bowl. Add the grated carrot, chillies, and season. Stir in most of the Parmesan and seeds, reserving a tablespoon of each. Add the egg to the spinach mixture, then beat with a wooden spoon until just mixed. Divide between 9 muffin holes, and sprinkle with the reserved Parmesan and seeds. Bake for 20-25 minutes, until risen and firm to the touch. Leave to cool for 5 minutes, then turn out onto a wire rack. Serve hot or cold. Freezing and defrosting guidelines Bake according to the recipe and allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months. Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 minutes in a moderate oven.