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Mediterranean muffins

Mediterranean muffins

Total Time
40 min
15 min
25 min
Whether you prefer them sweet or savoury, for breakfast or a snack, batches of fluffy muffins that can be stored in the freezer always go down a treat. Keep them in a container in the fridge for up to 4 days or freeze for up to 2 months. Thaw at room temperature. To serve warm, heat in the microwave just before serving.


Plain flour

1 cup(s), (150g)

Baking powder

2 tsp

Skim milk

½ cup(s), (125ml)


2 medium, lightly beaten

Olive oil

2 tbs

Reduced fat feta cheese

80 g, chopped

Semi dried tomatoes, not in oil

70 g, chopped

Black olives, drained

60 g, sliced

Fresh basil

2 tbs, chopped

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 180°C. Combine flour, baking powder and ½ teaspoon salt in a large bowl and make a well in centre. Add milk, eggs and olive oil. Stir until just combined (don’t overmix). Fold in feta, semi-dried tomatoes, olives and basil.
  2. Spoon mixture evenly among 8 silicone muffin moulds. Bake for 20-25 minutes, until golden and just firm when lightly touched in the center. Stand muffins in moulds for 5 minutes, then remove. Serve warm or at room temperature.