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Mediterranean Savoury Muffins

Cakes Biscuits & Sweet Treats

These savoury muffins make a great after school snack and are a brilliant way to use up any fridge leftovers. While the main recipe is vegetarian, you can always add in chopped chorizo, Parma ham, or even prawns for a little protein. Don’t just stick to feta and cheddar either – there are many different cheeses you can use to make a stronger flavour.


You’ll need a 12-hole muffin or cupcake tin and tulip muffin tin cases


  • 300g plain flour
  • 1.5 tsp baking powder
  • 0.5 bicarbonate of soda
  • 0.5 tsp salt
  • 1 egg
  • 1 garlic clove, finely chopped or minced
  • 250ml milk
  • 60 ml vegetable oil
  • 60g sour cream
  • 90g black or green olives, chopped
  • 75g feta, cut into small chunks
  • 200g cheddar cheese, grated
  • 90g sun dried tomatoes, chopped
  • 90g roasted red peppers, chopped
  • 4-5 spring onions, finely sliced

Optional or alternative add ins

Chorizo, Parma ham, Prosciutto, blue cheese (or any cheese you like), peas, sweetcorn, chopped broccoli, mini sausages, chicken, prawns, mushrooms, courgettes and anything else savoury you like the sound of.



  1. Preheat the oven to 180c (160c for fan-assisted) and line your muffin tin with tulip liners. You can use ordinary cupcake cases if you prefer. If you don’t have either you can grease each hole with butter.
  2. Chop and prepare all olives, feta, cheddar, tomatoes, peppers and onions as well as anything else you’re using and leave to one side.
  3. Put the flour, baking powder, bicarbonate of soda and salt in a bowl. Mix together.
  4. In a separate bowl whisk together the egg, garlic, milk, sour cream and vegetable oil.
  5. Pour the wet mixture into the dry mixture and mix until well combined.
  6. Fold in the cheese, peppers etc and mix lightly until just combined.
  7. Spoon the mixture evenly into the muffin cases so the mixture sits roughly level with the top of the muffin tray in each one. (If you have added in a lot of extra ingredients, you might have too much and may need to utilise a second tray, or bake a second batch later)
  8. Bake for 25-30 minutes or until the tops are golden, well risen and spring back when you touch them.
  9. Leave to cool for five minutes before removing from the tin and serving them warm. They’re equally good cold as a snack on the go and can be stored in an airtight container in the fridge for four to five days.

This recipe is courtesy of Fay Miller

About Fay Millar

Fay Millar is the face behind Gingerbread World which runs alongside her bespoke cake business, Brighton Cakes. Each year she and her team make hundreds of cakes. They have created everything from the Brighton i360 and the Harry Potter sorting hat to Paddington Bear and Lionel Richie out of cake. Gingerbread World is the gingerbread arm of Brighton Cakes, founded by Fay in 2013. After a successful career in journalism, Fay turned her attention from a notebook to a wooden spoon and started baking ‘seriously’. She is entirely self-taught, having loved baking with her mother from an early age. Jam tarts as a five-year-old gradually morphed into celebration cakes, sculpted cakes and sugar flowers and eventually a love of gingerbread. Raring2go! is delighted to be working with Fay. For more information please see

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