These muffins are perfect for picnics, packed lunches or feeding the kids as an after school snack.
250g plain flour
2 tbsp baking powder
½ tsp ground black pepper
2 tsp mixed herbs
120ml natural yoghurt
4 tbsp olive oil
1 clove garlic, crushed
140g Real Olive Co. Wild Garlic & Basil Olives, sliced
100g feta, crumbed
Preheat the oven to 200C.
In a large mixing bowl, combine the flour, baking powder, pepper and herbs.
In a separate bowl, whisk together the eggs, milk, yoghurt, olive oil and garlic.
Once combined, add the milk/yoghurt mixture to the flour and herb mixture. Mix together until just combined. Next add most of the sliced olives and all the crumbled cheese – reserve some olive slices for the tops of the muffins.
Divide between 12 muffin cases and decorate with the remaining olive slices.
Bake for 20-25 minutes until risen and golden.
Cool on a wire rack and serve slightly warm or cold.