Choose baby spinach (or remove stems from bigger leaves);Wash under running water; dry a bit with a kitchen towel paper;
Coarsely cut the spinach leaves;
Cut the parsley and chives; add to the spinach;
In a large bowl, whisk the eggs and the milk; add melted butter and continue to whisk well;
In a large bowl, sift the flour and the baking powder;
Combine the mixtures;
Peel and remove fishbones from the salmon fillet;Dice the fillet into small salmon chunks;
Stir in and combine in the dough; add grated cheese and combine; lightly season with pepper;
Preheat the oven at 180°C;
Grease a muffin tin and fill to 2/3 height with the dough;
Bake for 20-25 minutes;
Tip: Give a lavish golden-color to the muffins by brushing them with an egg yolk and water mixture 5 minutes before the end of baking;
Unmold and cool down on a wire rack; Eat immediately or warm up a little bit the muffins before to eat; though, salmon muffins also can be enjoyed cold!Enjoy!