Three cheese muffins

• 2 1/2 cups self-raising flour
• 1 tablespoon caster sugar
• 1/3 cup shredded fresh basil leaves
• 2 green onions, finely chopped
• 3/4 cup milk
• 1 egg, lightly beaten
• 1/2 cup vegetable oil
• 2 garlic cloves, crushed
• 1/2 cup grated vintage cheddar cheese
• 1/2 cup finely grated parmesan cheese
• 100g feta cheese, crumbled (see note)
• Olive tapenade or spicy roasted capsicum dip, to serve

1. Step 1
   Preheat oven to 190°C/170°C fan-forced. Grease a 12 hole, 1/3 cup-capacity muffin pan.
2. Step 2
   Combine the flour, sugar, basil and onion in a bowl. Make a well in centre.
3. Step 3
   Add milk, egg, oil, garlic, cheddar and parmesan. Mix until just combined. Season with salt and pepper. Fold in 2/3 feta. Spoon mixture evenly between holes of prepared pan.
4. Step 4
   Top with remaining feta. Bake for 20 to 22 minutes or until golden and just firm to touch. Stand in pan for 2 minutes.
5. Step 5
   Carefully turn onto a wire rack to cool. Serve warm or cold with tapenade or dip.