Photo of Herb & feta muffins by WW

Herb & feta muffins

Points® value
Total Time
40 min
15 min
25 min
Packed with fragrant herbs and salty feta, these savoury yogurt muffins can be enjoyed as an on-the-go breakfast, afternoon snack or served on the side of a bowl of soup.


White Self Raising Flour

200 g

Baking powder

½ teaspoon(s), level


½ teaspoon(s)

0% fat natural Greek yogurt

150 g

Olive Oil

2 tablespoon(s)

Semi Skimmed Milk

165 ml, 120ml, plus 2 tbsp if needed

Egg, whole, raw

2 medium, raw

Light feta cheese

80 g, crumbled

Parsley, fresh

3 tablespoon(s), chopped

Thyme, Fresh

1 teaspoon(s), chopped


  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Arrange the cake moulds on a baking tray.
  2. Sift the flour and baking powder into a large bowl. Add the salt and stir to combine. Make a well in the centre.
  3. Put the yogurt, oil and milk into a jug. Add the eggs and beat with a fork to combine.
  4. Add the wet mixture to the dry mixture and whisk together 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. Gently stir in three-quarters of the feta, all of the herbs and some freshly ground black pepper. Divide the mixture evenly between the moulds then scatter over the remaining feta. Bake for 22-25 minutes until the muffins are risen and golden.
  6. Leave to cool for 5 minutes before gently removing from the moulds to serve.


You will also need 8 x WW 2 in 1 Mini Cake Moulds. Available at the WW online shop. The muffins will keep for 1-2 days in an airtight container, or they can be frozen for up to 1 month.