Put oil in mustard seeds and crushed garlic in a microwave safe bowl and microwave on high for 2 minutes.
Add the chopped onions and microwave on high for another 3 minutes or till the onions are slightly pink.
Add the spinach puree to the above bowl.
And microwave on high for 2 minutes till its just a bit cooked.
Keep this aside for cooling and in the meanwhile, whisk together eggs, milk, besan and salt.
Add the kasuri methi and green chillies and give it a little whisk.
Add the cooled spinach mixture and fold gently.
Pour in microwave safe utensils. It is better to pour in small individual moulds. I used silicon muffin moulds and mini muffin moulds.
Microwave on medium power till a skewer comes out clean. My muffins took about 8 minutes.
All of us in the house loved them and I think the mini ones are just perfect for kids even as cocktail snacks.