This recipe is taken and adapted from Fearne Cotton’s ‘Cook Happy, Cook Healthy’ book. I make them dairy and gluten-free, but you can stick to her recipe.

1tbsp coconut oil

200g cherry tomatoes chopped

3 cloves of garlic crushed

350g white spelt flour (or gluten-free flour)

1tsp baking powder

1tsp bicarb of soda

pinch of salt and pepper

1 tsp sweet smoked paprika

40g fresh flat leaf parsley including stalks finely chopped

50ml olive or avocado oil

3 eggs lightly beaten

300ml milk of your choice

200g crumbled feta

Method:

Preheat oven to 200degC/180degC fan/Gas Mark6.

Line a 12 hole muffin tray with paper cases. Fry the tomatoes and garlic gently in the coconut oil for a few minutes then leave to cool. Stir all the dry ingredients together – the flour, raising agents and seasonings. In a separate bowl or large jug combine the olive oil, eggs, milk, feta, parsley, cooked tomatoes and garlic. Fold this mix into the dry ingredients gently and do not over mix, its ok for it to be a bit lumpy. Spoon into cases and place in the oven to bake for 25-30 minutes or until a skewer inserted into the middle comes out clean. Remove from the oven and leave to cool completely.  They can be stored in the fridge in an airtight container for a couple of days. You can also make mini versions for canapes or little ones, using a mini muffin tin and mini cases, baking for about 15 minutes.