Feta Onion Mushroom Olive Muffins

Preheat the oven to 200 C (390F) and spray a 12 muffin tray with oil spray or place paper cups into the muffin tray.

Place the sifted flour into a large mixing bowl and add the salt to it, then whisk together. Make a well in the middle to add the wet ingredients into.

In a large bowl, whisk the buttermilk, oil and eggs together. Pour the liquid into the dry ingredients. Gently fold the ingredients together until just mixed.

Add the prepared fillings (feta, mushroom, olives, red onion) to the muffin batter and mix gently until the ingredients are evenly dispersed. Try not to over-mix.

Spoon the muffin batter equally into the muffin tin. Top each muffin with extra crumbled feta. Bake for 20-25 minutes or until a skewer comes out clean.

Serve warmed or cold with some chutney or butter. Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 6 days. Freeze for up to 3 months.