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Fetta and olive muffins

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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!

  • Serves12
  • Cook time25 minutes
  • Prep time10 minutes
Seven fetta and olive muffins


  • 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.


  1. 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.
  2. 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.