Spinach, Feta and Sundried Tomato Muffins

Recipe kindly provided by @amyhkbakes

Preheat the oven to 220°C, fan 200°C, gas 7 and line a muffin tin with 12 tulip muffin cases; brush lightly with oil (either garlic-infused or olive). You can also use silicone muffin cases, or a well-greased tin.
2. In a large mixing bowl, add the flour, baking powder, mixed herbs, a pinch of salt and some freshly ground pepper. Briefly mix everything until combined.
3. Crack the eggs into a jug then add the milk and garlic-infused oil before beating with a fork until smooth.
4. Pour the wet mixture into the large mixing bowl and whisk until it forms a smooth batter. 5. Once achieved, add the chopped sundried tomato, most of the crumbled feta (reserve a small handful for later), the chopped spinach and a teaspoon of chilli paste if you like the heat. Mix in until evenly dispersed.
6. Spoon the mixture evenly into all the paper cases. Scatter over the remaining crumbled feta and bake for 15-18 minutes, until set and golden on top.
7. Transfer to a wire rack to cool to room temperature or only slightly warm. Top with extra crumbled feta and some chopped chives.

Ingredients

260g self raising flour
2 tsp baking powder
2 tsp dried mixed herbs (or oregano)
2 medium eggs
285ml milk
1 tbsp garlic-infused oil (or olive oil), plus extra to grease
120g sundried tomato, chopped
120g feta*, crumbled, plus extra to servenhandful of spinach, chopped
1 tsp chilli paste (optional)nFreshly chopped chivesnn*use vegetarian cheese if required