These savoury muffins are your new secret weapon for lunches, picnics, or grab-and-go snacks. With tangy sundried tomatoes, crumbly feta, and cheesy goodness in every bite, they’re just the right balance of indulgent and wholesome.
Best of all? They’re ready in about 30 minutes from start to finish and freeze beautifully.
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Why You’ll Love This Recipe
- Packed with flavour from sundried tomatoes, feta, and herbs
- Easy one-bowl method – minimal mess, no mixer needed
- Quick to make – 10 mins prep, 25 mins bake
- Freezer-friendly – make ahead for easy lunches
- Perfect with a salad or a smear of butter and chutney
Ingredients
- 1 egg
- ½ cup neutral oil (or olive oil for more flavour)
- 1 cup milk
- ½ cup grated cheese (tasty or Colby)
- 100g sundried tomatoes, chopped (~½ cup)
- 100g feta cheese, crumbled
- ¼ cup soft herbs (parsley, chives, basil), chopped
or 1 tsp dried Italian herbs - 2 cups white flour
- 3 tsp baking powder
- ¼ tsp salt
- Freshly ground black pepper
Recipe Notes
- The batter will seem quite wet – that’s normal! It results in a beautifully moist muffin.
- These muffins freeze well. Just wrap individually and freeze. Reheat in the microwave or oven.
- If you’re using dried herbs, reduce the amount – a teaspoon is plenty.
Variations & Tips
Make It Your Own:
- Add olives, spinach, or grated zucchini for more veg
- Swap feta for goat cheese or cheddar
- Use wholemeal flour for a nuttier taste
Budget Tips:
- Use dried herbs instead of fresh
- Swap sundried tomatoes for cherry tomatoes, chopped and roasted
Perfect For:
- School lunches
- Picnics or brunch
- Savoury baking for lunchboxes
- A side to soup or salad
- Freezer stash snacks
Now, on to the recipe:
Sundried Tomato and Feta Muffins
Apricots, seeds and nuts with oats and chocolate. Delish!
Ingredients
- 1 egg
- ½ cup neutral oil or olive oil
- 1 cup milk
- ½ cup grated cheese tasty or colby work well
- 100 grams sundried tomatoes chopped
- 100 grams feta cheese crumbled
- ¼ cup soft herbs parsley, chives, basil, chopped OR use 1 teaspoon of dried Italian herbs
- 2 cups white flour
- 3 tsps baking powder
- ¼ tsp salt
- black pepper
Instructions
-
Preheat oven to 180 degrees fan bake In a large bowl, add the egg and oil, whisk to combine.
-
Add the milk and whisk.
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Add most of feta, reserve around 10 grams to crumble over the top of the muffins before baking.
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Add cheese, sundried tomatoes, and herbs.
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Mix with a wooden spoon.
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Add flour, baking powder, salt and grind in some black pepper.
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Mix until only just combined, over mixing makes a dense muffin.
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Spoon into paper patty cases or wellgreased muffin tins. Top with a little more feta.
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Bake for 25-30 minutes until golden and cooked in the middle. I use a skewer to poke in the middle, if it comes out clean the muffins are ready. Serve with lots of butter, and some tomato chutney if you are that way inclined
Recipe Notes
NOTES
This is quite a wet mix, don’t worry they cook up beautifully.
You can make these ham and pineapple muffins, or cheese and sweetcorn, or chorizo and zucchini.
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