Tomato and Feta Muffins

This is the first time I've made savory muffins and I was pretty happy with how these turned out so I thought I would share them with you today. These are a perfect little treat for lunch times or picnics. They are best straight out of the oven but 30 seconds in the microwave warms them up perfectly. They took me less than half an hour.

Put the flour, milk, olive oil, baking powder, eggs, salt and pepper in a big bowl and combine until well mixed- I used an electric mixer. The batter should be quite runny (I added a little more milk so it was more runny).

Crumble the feta and fold it through the batter. Half fill the muffin cases with the batter, put two bits of tomato on top and then fill the rest of the case with batter. To finish off but two more tomato half's on top.

Finally put them into a preheated oven at 170゜for 25 minitues. It's important that you don't open the oven doors during the cooking time. This might cause them to sink- when they are ready they should be light and springy to the touch.

As with all baking try and eat these muffins as quick as possible when they are best! They will keep well in the fridge for 2-3 days. My muffins look short because I was going for quantity over size but if you fill them to the top then they will be tall and delicious. Enjoy!