Savoury mediterranean muffins

Fluffy and light muffins studded with salty feta, olives and a delicious za’atar spice. These are super easy to make and are children, lunchbox, meal prep and freezer friendly. Have as a light snack or as lunch with a side of tabouli and hummus for lighter, more satiating and nourishing alternative to a sandwich.

Time to make : 40 minutes

Makes : 12 muffins

Ingredients

240g plain flour

2 tsp baking powder

1/2 tsp bicarbonate of soda

120ml buttermilk*

2 eggs

60ml olive oil

140g feta cheese

100g olives, pitted and chopped

3 tbsp za’atar spice*

Black pepper, to season

Method

1. Pre-heat a fan oven to 190ºC and line a muffin tin with muffin wrappers. Optional: you can use an olive oil spray to lightly spray and grease the liners so the muffins are easier to release once baked.

2. Sieve the flour, baking powder and bicarbonate of soda into a large bowl.

3. In a seperate bowl or measuring jug, whisk together the buttermilk, eggs, olive oil and a few cracks of fresh black pepper with a fork, then pour this in with the dry ingredients. Fold with a spatula until just combined, the batter should be thick and quite sticky.

4. Add in 3/4 of the feta, 3/4 of the olives and all of the za’atar spice. Gently fold until mixed through.

5. Spoon the mixture into the liners until they are 2/3 full and sprinkle the top of the muffins with the remaining feta cheese and olives.

6. Bake in the oven for 20 minutes until risen, golden and firm to touch.
   

Nutritional Information

(per muffin)

160 cals

9g fat, 15g carbs, 6g protein

Good to know:

• Vegetarian.

• You can use other cheeses such as cheddar or mozzarella.

• Add in sliced roasted peppers or sun-dried tomatoes.

• If you don’t have buttermilk you can use 120g natural (or greek) yogurt with the juice of 1/2 lemon for the ‘tang’.

• Za’atar can be found in most supermarkets by the spice mixes or in the International cuisine aisles. You can make your own or buy it cheap online.

• Store in the fridge in an airtight container for up to 4 days.

• Freeze for up to 3 months by wrapping baked muffins tightly in cling wrap and then storing in an airtight container or ziplock bag.