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Herb and feta muffins

Herb and feta muffins

Total Time
40 min
15 min
25 min


White self-raising flour

1 cup(s), (200g)

Baking powder

½ tsp

99% fat-free, plain or natural yoghurt, unsweetened

150 g

Olive oil

1 tbs

Skim milk

½ cup(s), (125ml)

Skim milk

2 tbs, extra


2 medium

Fresh flat-leaf parsley

2 tbs, finely chopped

Dried thyme

½ tsp

Reduced fat feta cheese

80 g, crumbled


  1. Preheat oven to 180°C. Place 8 individual (⅓-cup capacity) silicone muffin moulds on a baking tray (see tip).
  2. Sift flour, baking powder and pinch of salt into a large bowl. Make a well in the centre.
  3. Place yoghurt, oil, 1/2 cup milk and eggs in a medium jug and beat with a fork to combine.
  4. Add the wet mixture to the dry mixture and whisk until almost combined – don’t over-mix. The mixture should drop off the spoon easily – if it seems too thick, add the extra milk to loosen it.
  5. Season with freshly ground pepper and gently fold in parsley, thyme and three-quarters of the feta, Divide mixture evenly between moulds then scatter over remaining feta. Bake for 20-25 minutes or until muffins are risen and golden.
  6. Stand in moulds for 5 minutes before gently removing to serve.