Olive and mozzarella savoury muffins

Method

1. Heat the oven to 200C/180C fan.
2. Line a muffin tin with muffin cases.
3. Sift flour with baking powder and set aside.
4. Whisk the eggs with milk and add a pinch of salt.
5. Add the sifted flour and baking powder a tablespoon at a time and whisk until well combined.
6. Pour in the sunflower oil and stir again.
7. Fold in the grated Parmesan. Then slice the olives and add to the mix with the mozzarella.
8. Divide the mixture between the muffin cases and bake for 15-20 minutes until a skewer inserted into the centre of the muffins comes out dry and clean.
9. Cool on a wire rack. The muffins will keep for 2 days in an airtight container.