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Feta and Black Olive Savoury Muffins

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.

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