Olives, Sundried Tomato and Feta Muffins

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

750 ml flour - self-raising

15 ml Robertson's baking powder

125 ml parmesan cheese - grated

5 ml paprika

10 ml dried mixed herbs

200 g feta cheese - crumbled

240 g sun-dried tomatoes - quartered

125 ml olives - black, pitted

1 pinch salt

2 eggs - jumbo

125 ml vegetable oil

125 ml milk

Directions at food24.com

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