1
: In a bowl, beat eggs lightly. Stir in evaporated milk, oil, feta, orange zest, chives and tarragon. In a separate bowl, combine flour, sugar, baking powder and salt. Add dry ingredients to milk mixture, stirring until just combined.
2
: Spoon batter (an small ice cream scoop works well for this) into 24 greased mini muffin pans.
3
: Bake in a preheated 400ºF (200ºC) oven for 15 minutes or until a cake tester inserted in centre comes out clean. Let stand 5 minutes before removing from pans. Serve warm or at room temperature.