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Sundried tomato and feta savoury muffins
Makes: 12
Prep time: 20 minsTotal time: 
Recipe photograph by Laura Edwards
Sundried tomato and feta savoury muffins
Pop these sundried tomato muffins in your picnic hamper
Makes: 12
Prep time: 20 minsTotal time:
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Nutritional information (per serving)
Calories
115Kcal
Fat
10gr
Saturates
3gr
Carbs
3gr
Sugars
2gr
Fibre
0gr
Protein
4gr
Salt
0.8gr
Ingredients
- 3 medium eggs
- 70ml olive oil
- 150ml milk
- 150g plain flour
- 2 ½ tsp baking powder
- 60g black olives, pitted and chopped into small pieces
- 100g vegetarian feta cheese, crumbled
- 50g sundried tomatoes, drained and chopped
- a handful of fresh basil leaves, roughly torn
Step by step
Get ahead
Best on the day of baking, but can be frozen. Warm through before serving
- Preheat the oven to 200°C, fan 180°C, gas 6, and line a 12-hole muffin tin with paper cases.
- In a mixing bowl, whisk together the eggs, olive oil and milk. Gently mix in the flour, baking powder and a pinch of salt and pepper, bearing in mind that the remaining ingredients are quite salty.
- Add the olives, feta cheese, sundried tomatoes and basil and mix through until just combined.
- Divide between the muffin cases and bake for 30 minutes until a skewer comes out clean and the tops are golden. Eat warm or leave to cool. These are great for a picnic.