Savoury muffins with feta cheese, olives, sundried tomatoes & bacon

Ingredients – makes 12

For the muffins:

  • 350 g self-raising flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon dried oregano
  • 3 eggs
  • 125 ml milk
  • 125 ml yoghurt
  • 60g butter
  • 100 g diced smoked streaky bacon
  • 80 g grated Parmesan cheese
  • 100 g feta cheese, crumbled
  • 12 black olives
  • 10 large sundried tomatoes

For the garnish:

  • 12 small fresh thyme sprigs
  • a handful of rocket leaves
  • 6 cherry tomatoes, cut in half
  • 4 black olives, pitted and sliced


Make the muffins:

  • Heat the oven to 200C/180C fan/gas 6.
  • Put paper cases into a 12-hole muffin tin.
  • Put the flour, baking powder, oregano and salt in a large bowl and mix to combine.
  • Melt the butter in a pan over a low heat and pour into a second bowl.
  • Beat the milk, yoghurt and eggs into the melted butter.
  • Tip into the dry ingredients and quickly stir to combine until smooth.
  • Lightly fry the bacon and add to the batter with the parmesan and feta cheese.
  • Chop the olives and sundered tomatoes into small pieces, tip into the bowl with the batter and mix well.
  • Spoon the mixture into paper cases and bake for 20 minutes, then remove from the oven.
  • Garnish with the thyme sprigs, rocket leaves, cherry tomatoes and sliced olives. Serve warm or cold.

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