Step 1

Preheat the oven to 200C/180C Fan/Gas 6 and line a 12-hole muffin tin with muffin cases.

Step 2

Measure the flour, baking powder and salt into a large bowl. Mix the butter, egg and milk together in a jug.

Step 3

Add the cheese, basil and olives to the bowl of dry ingredients and mix well. Pour in the wet ingredients and gently stir everything together using a fork. Loosely swirl in the sun-dried tomato paste to give a rippled effect through the batter.

Step 4

Divide the mixture between the cases and bake in the oven for 18–20 minutes, or until well risen and lightly golden brown.

Step 5

Remove from the oven and allow to cool slightly. Serve warm or cold.