Step 1

Preheat oven to 170°C fan-forced.

Step 2

Mix flour, paprika and ½ tsp salt flakes together in a large bowl. Season generously with freshly ground black pepper.

Step 3

Whisk melted butter, egg, yoghurt and milk together in a jug. Add to flour mixture and stir gently until just combined (it’s fine if a few small pockets of flour are remaining). Add parmesan, feta and 60g cheddar. Mix until just combined. Divide among 12 mini-loaf or muffin holes. Top with extra feta and remaining cheddar.

Step 4

Bake for 25 minutes or until golden. Cool in pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature with butter.