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Preheat oven to 190°C. Spray a 12 x 1 ½ tablespoon-capacity mini muffin pan with a little oil spray. Set aside.
Sift flour and baking powder into a large bowl. In a separate bowl, combine milk, olive oil and eggs and add to the flour mixture. Add parmesan and salt and cracked black pepper, folding gently until just combined.
Place a spoonful of mixture in each muffin hole, coming about ¾ of the way up the side of each hole. Make a little well in the centre of each muffin hole and divide tomato chutney between each hole. Using a skewer, gently swirl the chutney into the muffin mixture.
Bake for 10 minutes or until golden and cooked through. Turn out onto a wire rack to cool and repeat with remaining muffin mixture.