Mini Mexican Muffins from Rhiannon Lambert - Filippo Berio

Ingredients

• 4 tbsp Classic Olive Oil
• 1 red pepper, de-seeded and diced
• 1 tbsp pumpkin seeds (+ extra for topping)
• 1 tbsp sunflower or poppy seeds (+ extra for topping)
• 200ml milk of choice
• 1 medium egg
• 300g wholemeal or standard self raising flour
• 1 tsp hot or smoked paprika
• 1/2 tsp salt
• pinch of black pepper
• handful of chopped coriander (optional)
• 20g cheddar (+ extra for the topping)