Home
Recipes
Greek salad muffins

A tray with three Greek salad muffins

Greek salad muffins

Name: Greek salad muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Makes 12
Ingredients: 1 tbsp rapeseed oil; 1 red onion finely sliced; 1 beef tomato; 2 tbsp pitted black olives (optional); 100g feta; 115g plain flour; 30g wholemeal flour; 85g polenta; ¼ tsp bicarbonate of soda; 1 tbsp baking powder; 1 egg; 4 tbsp sunflower oil; 225ml milk; 1 tbsp dried oregano; 20g parmesan (or kefalotiri), for grating over

Emily Kerrigan

Save recipe

Makes 12

Easy

Prep: 20 mins

Cook: 25 mins

A star rating of 4.7 out of 5.6 ratingsRate

loading...

Whip up these savoury muffins for a picnic, or for lunch on the run. If you can find the Greek cheese kefalotiri use this, or parmesan, for cheesy flavour

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Neapolitan cupcakes

A star rating of 3.4 out of 5.6 ratings

Picnic trail mix

A star rating of 3.7 out of 5.3 ratings

Mozzarella & salami picnic baguette

A star rating of 3.8 out of 5.5 ratings

Ingredients

Nutrition

Units:

MetricUS

1 tbsp rapeseed oil
1 red onion

finely sliced
1 beef tomato
2 tbsp pitted black olives

(optional)
100g feta
115g plain flour
30g wholemeal flour
85g polenta
¼ tsp bicarbonate of soda
1 tbsp baking powder
1 egg
4 tbsp sunflower oil
225ml milk
1 tbsp dried oregano
20g parmesan

(or kefalotiri), for grating over

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per muffin

kcal145
fat8g
saturates3g
carbs13g
sugars2g
fibre1g
protein5g
salt1g

Method

step 1

Heat oven to 190C/170C fan/gas 5. Line a muffin tin with cases. Heat the oil in a pan and cook the onion until soft.
step 2

Quarter the beef tomato, scoop out the seeds and core, then discard and very finely chop the tomato and olives, if using. Crumble the feta into really small crumbs. Set everything aside.
step 3

Set a sieve over a large mixing bowl. Measure out the flours, polenta, bicarb and baking powder along with 1 tsp salt, decanting directly into the sieve as you go. Use the back of a spoon to press everything through the sieve – there will be some wholemeal flour left over in the sieve at the end – just tip this back into the mixing bowl.
step 4

Beat the egg in a separate bowl. Measure out the sunflower oil and milk and stir into the egg. Make a well in the flour mixture, tip in the egg mix and stir it together. Fold in the onion, tomato, feta, oregano and olives, if using. Mix well. Spoon the mixture between the muffin cases. Grate over a little cheese and bake for 25 mins. Eat warm or leave to cool and pack in a picnic.

Recipe from Good Food magazine, July 2017

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.7 out of 5.6 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now