Step 1

Preheat oven to 180°C/350°F (160°C/320°F fan).

Step 2

Brush a 12 hole standard muffin tin generously with butter

Step 3

Whisk Dry ingredients in a bowl.

Step 4

Whisk Wet ingredients in a separate bowl.

Step 5

Pour Wet into the Dry ingredients bowl. Mix 8 times.

Step 6

Add cheese, feta, sun dried tomato, capsicum, olives and green onion. Mix as few times as possible just to incorporate remaining bits of flour - no more than 7 big stirs (secret to soft muffs).

Step 7

Divide between 12 holes in muffin in (I use an ice cream scooper). Batter should be thick and fill muffin tin slightly mounded (see video)

Step 8

Bake for 25 minutes or until the muffins are golden and crusty and spring back when touched in the centre.

Step 9

Cool for 10 minutes, then transfer to cooling rack. Serve warm for optimum experience!