Olive, Feta and Herb Muffins

 

2 tsp baking powder

8 3/4 oz of plain flour

1/2 tsp salt

1/2 tsp black pepper, freshly ground

1 1/2 oz of cheddar, grated

3 free-range eggs, beaten

8 T. of semi-skimmed milk

1 2/3 fl oz of extra virgin olive oil

3 1/2 oz of black olives, pitted and sliced

1 T. of tarragon, chopped

2 T. of flat-leaf parsley, chopped

1/4 bunch of thyme, leaves only

3 1/2 oz of feta

1 3/4 oz of cream cheese

1 1/2 oz of pumpkin seeds

butter for greasing

 

Preheat the oven to 180°C/160°C fan/Gas mark 4 and butter a standard-size 12-hole muffin tin.  To make the muffin mixture, mix the flour, baking powder, salt and pepper together with the cheddar cheese in a large mixing bowl Stir the eggs, half the milk, oil, olives, parsley, tarragon and thyme together, then add the dry ingredients, prepared in Step 2 and lightly mix together until just combined Separately mix the feta, cream cheese and another 2 T. of milk together to form a paste. Half fill each mould in the muffin tin with the muffin mixture, add one twelfth of the feta mixture to each muffin, then top each with the remaining muffin mixture Sprinkle with pumpkin seeds, then place in the oven for 15-20 minutes or until a skewer comes out clean. Leave the muffins to cool in their tin