Preheat the oven to 180ºC
Prepare the muffin tray, add some oil to kitchen paper and use this to grease each section of the muffin tray. Place a small circle of parchment in each section.
Prepare the spinach by adding it to a small pot, let it cook for about 2 minutes. Remove it from the pot and drain off any excess liquid. Chop it up a little.
In a bowl add the plain flour, wholemeal flour, soda and a pinch of salt. Mix this well.
In a separate bowl whisk the eggs and buttermilk, add in the chopped spinach. Mix this mixture into the dry mixture with a wooden spoon or a spatula. Fold in the ricotta without over mixing.
Divide this mixture into prepared muffin tray.
Place in the oven for 25-30 minutes.
Remove from the oven and allow to cool for a few minutes. Use a knife to remove them from the muffin tray. Remove the parchment and place on a wire rack.
Once cool these can be frozen and used as needed.