Fetta and olive muffins

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!





  • 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



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.


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.

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.