15 minutes Preparation Time
25 minutes Cook Time
Makes 8 muffin
Difficulty Level - Easy
179 calories per muffin.
Packed with fresh herbs and creamy feta, these savoury muffins can be enjoyed as an on-the-go breakfast, afternoon snack or served on the side of a bowl of soup.
200g White Self Raising Flour 1/2 tsp Baking powder 1/2 tsp Salt 150g 0% fat natural Greek yogurt 2 tbsp Olive Oil 165ml Semi Skimmed Milk (plus 2 tbsp if needed) 2 Medium Eggs 80g Light Feta Cheese crumbled 3 tbsp Fresh Parsley, chopped 1 tsp Fresh Thyme, chopped 50g Sundried tomatoes (or use fresh cherry tomatoes halved)
Preheat the oven to 180°C, fan 160°C, gas mark 4. Arrange the cake moulds on a baking tray.
Sift the flour and baking powder into a large bowl. Add the salt and stir to combine. Make a well in the centre.
Put the yogurt, oil and milk into a jug. Add the eggs and beat with a fork to combine.
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.
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.
Leave to cool for 5 minutes before gently removing from the moulds to serve.