Rebecca Sue |

Mediterranean Muffins

Savoury muffins are simply underrated. These muffins are packed with Mediterranean flavours and the best thing is they’re FODMAP-friendly and plant–based too!


Ingredients (makes 12)

  • 2 cups Lofo Pantry plain flour (or gluten free flour)
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 egg
  • 1 cup milk of choice
  • ¼ cup lactose free yoghurt
  • ¼ cup extra virgin olive oil
  • 2 cups grated hard cheese
  • 80 g feta cheese
  • ½ cup black olives, sliced
  • ½ cup sun-dried tomato strips
  • 1 cup red capsicum, diced
  • ¾ cup spring onion (green part only), sliced


    1. Preheat the oven to 180°C. Grease a 12 hole muffin tin with olive oil.
    2. Mix the flour, baking powder, baking soda and salt together in a bowl.
    3. Whisk together the egg, milk, yoghurt and olive oil in a bowl. Add the dry ingredients into the wet ingredients, whisk until just combined.
    4. Add cheese, feta, olives, tomato, capsicum and spring onion into the bowl. Mix until just combined.
    5. Divide the mixture between the 12 muffin holes, filling the muffin holes to the top.
    6. Bake for 20-25 minutes. Cool and serve warm.
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