These savoury fetta and olive muffins are great for picnics or a light snack. Plus, if you don't eat them all you can freeze them for later!
Serves1212
Cook time25 mins25 minutes
Prep time10 mins10 minutes
Ingredients
1 cup (150g) self-raising flour
1 cup (160g) wholemeal self-raising flour
100g reduced-fat fetta, crumbled
1/3 cup (50g) pitted kalamata olives
1/3 cup (50g) semi-dried tomatoes
1 Coles Australian Free Range Egg
80g butter, melted
1 cup (250ml) buttermilk
Pepitas (pumpkin seeds), to serve
Wellness Road White Chia Seeds, to serve
Wellness Road Black Chia Seeds, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Line a 12-hole, 1/3-cup (80ml) muffin pan with paper cases. Combine the combined flour, fetta, olives and tomatoes in a large bowl. Whisk the egg, butter and buttermilk in a small bowl. Add to the flour mixture and stir until just combined.
Step 2
Divide the mixture among paper cases. Sprinkle with pepitas combined chia seeds. Bake for 20-25 mins or until a skewer inserted in the centres comes out clean. Serve muffins warm or at room temperature.
These savoury fetta and olive muffins are great for picnics or a light snack. Plus, if you don't eat them all you can freeze them for later!
Method
Step 1
Preheat oven to 180°C. Line a 12-hole, 1/3-cup (80ml) muffin pan with paper cases. Combine the combined flour, fetta, olives and tomatoes in a large bowl. Whisk the egg, butter and buttermilk in a small bowl. Add to the flour mixture and stir until just combined.
Step 2
Divide the mixture among paper cases. Sprinkle with pepitas combined chia seeds. Bake for 20-25 mins or until a skewer inserted in the centres comes out clean. Serve muffins warm or at room temperature.
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