Put the flour, baking powder, herbs and spices and salt and pepper in a large bowl.
250 g wholemeal self-raising flour, 2 tsp baking powder, ¼ tsp paprika, 1 tsp oregano, salt and pepper
Put the Greek yoghurt, eggs and milk in another and whisk together.
2 medium eggs, 200 ml Greek yoghurt, 100 ml milk
Add the red pepper, parsley and feta to the bowl of dry ingredients.
70 g red pepper, 5 g fresh flat leaf parsley, 100 g feta cheese
Pour the wet ingredients into the dry ingredients and mix gently briefly until combined. Don't overmix.
Spoon the mixture into 16 small cakes cases in a muffin tray.
Bake at 180℃ (fan) / 350℉ for 15-18 minutes or until golden and cooked through.
Remove from the oven and allow to cool slightly, then finish the cooling on a rack.
Enjoy either warm or cool, for lunch and snacks.