Ingredients:

  • 2 cups (240g) all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 large eggs
  • 1 cup (240ml) whole milk
  • 1/3 cup (80ml) olive oil
  • 1 cup (150g) sun-dried tomatoes, chopped (oil-packed preferred)
  • 1 cup (150g) crumbled feta cheese
  • 1/2 cup (15g) fresh basil or spinach, chopped (optional)

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Grease or line a muffin tin with paper liners.
  3. In a large bowl, whisk together flour, baking powder, salt, and pepper.
  4. In a separate bowl, whisk together eggs, milk, and olive oil until combined.
  5. Gently fold the sun-dried tomatoes and feta into the wet mixture.
  6. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
  7. Using a spoon or ice cream scoop, fill each muffin cup about two-thirds full.
  8. Place in the preheated oven and bake for 25 minutes or until golden brown and a toothpick comes out clean.
  9. Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.