Eliopita, Elioti or Eliopitakia (mini olive pastries) are a well loved Cypriot olive bread or pastry. This muffin version is perfect for breakfast, a quick snack and is small enough to fit into kids school lunch boxes.

Note: This recipe is dairy-free and made with spelt flour. You can easily substitute with any other plain yoghurt and all purpose flour.

Store in an airtight container, in the fridge or freezer.

Olive & herb SPELT muffins

Make 12 medium muffins

275g spelt flour

2 teaspoons baking powder

2 large eggs, beaten

175ml coconut yoghurt (dairy-free)

4 tablespoons extra virgin olive oil

1 cup kalamata olives, pitted and chopped

1 cup fresh herbs such as mint, parsley or dill, chopped

1 medium onion, peeled and diced

1. Preheat the oven to 190C/375F/Gas 5 and grease a 12 hole muffin tin or line with paper cups.

2. Place the flour, baking powder in a large bowl and mix with a whisk. In a separate bowl lightly beat the eggs with yoghurt and oil, then pour into the flour and mix with a wooden spoon until combined. Stir in the olive, onion and herbs at the end.

3. Divide the mixture between the 12 muffin holes and bake for about 20-25 minutes or until golden and firm. Remove from the oven and leave them to cool for 10 minutes then place the muffins onto a wire rack to cool completely.