Colourful, light and delicious muffins that are very easy to make and make a great tasty addition to lunchboxes, picnics and parties. They freeze really well but if you want to enjoy them at their very best then bake and eat them on the same day.

Try as part of a ploughman’s lunch instead of bread.

Makes 6 -8 large muffins or 12 smaller ones

Low – calorie cooking spray

1 medium red pepper, cut in 4, cored deseeded and cut each quarter into 8 large pieces

1 medium yellow pepper, cut in 4, cored deseeded and cut each quarter into 8 large pieces

375g self-raising flour

200g feta cheese, cut into small squares

50g fresh parmesan cheese, grated

90g butter, melted

2 medium eggs, lightly beaten

200ml semi-skimmed milk

1tbs fresh sage, chopped

Salt and freshly ground black pepper

1tbs sesame seeds

Method

Preheat the oven to 200c, gas 5, 400f

Spray a non-stick oven proof dish with low-calorie cooking spray, place the pepper pieces in the oven and roast for 15 minutes until tender, its great if they have a few little charred roasted pieces as this will be extra flavour. Leave to cool slightly

Sift the flour into a large bowl, stir in the roasted peppers, cheeses, butter, egg, milk sage salt and pepper.

Do not over mix the mixture as this will make the muffin mixture touch.

Make sure all the mixture is well combined, if the mixture is a bit dry and thick then just add a little more milk.

Spoon the mixture into a muffin pan which has been sprayed with low-calorie cooking spray sprinkle over the sesame seeds and place in the pre heated oven for about 30 minutes until golden brown.

Serve warm with butter.