1

Preheat oven to 180°C. Place 8 individual (⅓-cup capacity) silicone muffin moulds on a baking tray (see tip).

2

Sift flour, baking powder and pinch of salt into a large bowl. Make a well in the centre.

3

Place yoghurt, oil, 1/2 cup milk and eggs in a medium jug and beat with a fork to combine.

4

Add the wet mixture to the dry mixture and whisk until almost combined – don’t over-mix. The mixture should drop off the spoon easily – if it seems too thick, add the extra milk to loosen it.

5

Season with freshly ground pepper and gently fold in parsley, thyme and three-quarters of the feta, Divide mixture evenly between moulds then scatter over remaining feta. Bake for 20-25 minutes or until muffins are risen and golden.

6

Stand in moulds for 5 minutes before gently removing to serve.