Methods

1. Preheat the oven to 180°C fan/200°C/400°F/gas mark 6 and line a 12-hole shallow muffin tray with paper cases.

2. Warm 1 tablespoon of the olive oil in a frying pan over a medium heat and sauté the diced pepper for 3–4 minutes. Add the seeds to the pan and toast for a final minute, stirring often.

3. Put the milk, remaining olive oil and egg into a bowl and beat together with a fork or small whisk.

4. In a second bowl combine the flour, paprika, salt and pepper and coriander and cheese, if using.

5. Tip the cooked peppers into the egg mix, stirring to distribute them. Gently fold in the flour mixture, taking care not to overwork the mixture. The batter should be fairly stiff.

6. Using two spoons as scoops, divide the muffin batter evenly between the paper cases. Sprinkle with a few extra seeds, then bake in the oven for 15–18 minutes until browned on top and a skewer inserted into the middle comes out clean.

7. If you like, add an optional teaspoon of butter to the top of each warm muffin and sprinkle with a little extra cheese. Transfer to a wire rack and allow them to cool slightly before eating – they are delicious warm but can be eaten cold.