Tel: 02392 358511 | Mob: 07725 744244


Feta and Black Olive Savoury Muffins

January 15, 2019


These little savoury muffins are gluten free and perfect for kids lunch boxes, or a balanced morning snack or light lunch.  The addition of the pumpkin seeds on the top gives them a lovely crunch.


Recipe courtesy of Christine Bailey


Makes 12 muffins




100g/31⁄2oz/1 cup ground almonds 150g/51⁄2oz/scant 11⁄4 cups cup gluten-free flour

1⁄2 tsp sea salt

1⁄2 tsp ground black pepper

2 tsp baking powder

2 tbsp parsley leaves, finely chopped

1 tbsp finely chopped tarragon leaves or other herbs, to taste

3 eggs

2 tbsp. coconut milk/almond milk

50ml/13⁄4 oz/scant 1⁄4 cup extra virgin olive oil 100g/31⁄2oz feta cheese, crumbled

100g/31⁄2oz/1 cup pitted black olives, chopped 30g/1oz/1⁄4 cup pumpkin seeds to decorate










Preheat the oven to 180°C/350°F/Gas 4 and line a 12-cup muffin tray with paper cases.


Put the almonds and flour into a food processor and add the salt, pepper, baking powder, and herbs, then whiz to combine.


Add the eggs, milk and oil, and whiz to form a batter. Stir in the feta cheese and olives. (Alternatively, mix well in a bowl using a electric hand whisk/beater.)


Spoon the batter into the muffin tins, (it will be quite thick), then scatter a few pumpkin seeds over the tops.


Bake for 15–20 minutes until a skewer comes out clean. Leave the muffins to cool in the tray.


They keep well in an air-tight container for about 5 days.

Share on Facebook
Share on Twitter
Please reload

Recent Posts
Please reload

Follow Us
  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square