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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 1 cup (150g) plain flour,
  2. 2 teaspoons baking powder and ½ teaspoon salt in a
  3. large bowl and make a well in centre. Add ½ cup (125ml)
  4. skim milk, 2 lightly beaten eggs and 2 tablespoons
  5. olive oil. Stir until just combined (don’t overmix). Fold in
  6. 80g chopped reduced-fat feta cheese, 70g chopped
  7. semi-dried tomatoes (not in oil), 60g sliced black
  8. olives and 2 tablespoons chopped fresh basil. Spoon
  9. mixture evenly among 8 WW silicone muffin moulds.
  10. Bake for 20-25 minutes, until golden and just firm when
  11. lightly touched in the centre. Stand muffins in moulds
  12. for 5 minutes, then remove. Serve warm or at room
  13. temperature.