Middle Eastern-style breakfast muffins

Preparation

Beat the eggs. Crumble the feta. Reserve 40ml oil from the jar and roughly chop the roasted peppers from a jar. Reserving a few to garnish, roughly chop the cherry tomatoes. Finely chop the leaves and stalks of the fresh parsley.

Method

1. 1 Heat the oven to 170°C/150°C fan/gas 3.
2. 2 Line a 6 deep-hole muffin tray with cases.
3. 3 Sieve the flour, bicarbonate of soda and sea salt into a large bowl.
4. 4 Make a well in the middle and fold in the vinegar, milk, egg and sumac, until just combined.
5. 5 Stir in the feta, peppers, oil, tomatoes and parsley, and mix it so the ingredients are just combined – if you overwork it, it will become heavy when baked.
6. 6 Divide the mixture evenly among the cases and top each with a slice of tomato.
7. 7 Bake for 25-30 mins until golden brown.  
8. 8 Cool slightly on a wire rack, then serve warm or at room temperature with a dollop of Greek yogurt, if liked.
9. 9 (The muffins can be frozen once cool. Freeze in freezer bags and defrost the night before you want to eat them for a quick breakfast on the go.)