In a large mixing bowl, whisk together the cake flour and baking powder. Set aside.
If using frozen malunggay-moringa leaves, allow for this to thaw and be at room temperature. In a small skillet, over medium high heat, add the vegetable oil. Quickly sauté in garlic, the thawed, previously-frozen malunggay (moringa/horseradish) leaves. Do this for 3 minutes. Do not overcook.
Transfer the malunggay leaves to a chopping board. Chop into finely minced pieces. Set aside.
In the large mixing bowl, combine the flour, chopped malunggay, grated sharp cheddar cheese and chopped bell peppers.
Blend in the milk, melted butter, and egg. Mix ingredients with a large wooden spoon. Batter should be slightly lumpy, so the muffins can rise.
Preheat the oven to 400 F degrees. Prepare tiny muffin-sized pans (about 1 ½ inch diameter per muffin). Line with paper liners or grease each muffin tin individually.
Pour batter into each muffin pan, about 2/3 cup full. Sprinkle each top with about 1/8 teaspoon crumbled feta cheese.
Bake at 400 F degrees for 12 minutes or till the tip of a knife comes out clean when the muffin is pierced at the top.
Cook's Comments: If using fresh malunggay or moringa leaves, use 1 cup for this recipe. Follow the rest of the procedure. In the Philippines, if Feta cheese is not available, substitute with Kesong Puti.
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