Ingredients – makes 12

For the muffins:

• 350 g self-raising flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon dried oregano
• 3 eggs
• 125 ml milk
• 125 ml yoghurt
• 60g butter
• 100 g diced smoked streaky bacon
• 80 g grated Parmesan cheese
• 100 g feta cheese, crumbled
• 12 black olives
• 10 large sundried tomatoes

For the garnish:

• 12 small fresh thyme sprigs
• a handful of rocket leaves
• 6 cherry tomatoes, cut in half
• 4 black olives, pitted and sliced

Method

Make the muffins:

• Heat the oven to 200C/180C fan/gas 6.
• Put paper cases into a 12-hole muffin tin.
• Put the flour, baking powder, oregano and salt in a large bowl and mix to combine.
• Melt the butter in a pan over a low heat and pour into a second bowl.
• Beat the milk, yoghurt and eggs into the melted butter.
• Tip into the dry ingredients and quickly stir to combine until smooth.
• Lightly fry the bacon and add to the batter with the parmesan and feta cheese.
• Chop the olives and sundered tomatoes into small pieces, tip into the bowl with the batter and mix well.
• Spoon the mixture into paper cases and bake for 20 minutes, then remove from the oven.
• Garnish with the thyme sprigs, rocket leaves, cherry tomatoes and sliced olives. Serve warm or cold.