Savoury Feta & Olive Muffins. Great for breakfast, lunch or dinner.
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5 from 1 vote

Savoury Feta and Olive Muffins

Goat's cheese can be substituted for the feta if you prefer. The muffins will taste just as good.

I like a little bite in theses muffins, but if you don't like the heat, use less cayenne pepper, or omit it completely and add more pepper.

Substitute caramelised onions for the chopped onion if you prefer.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 12 muffins
Author: Tania @ The Cook's Pyjamas


Wet Mix

  • 2 Tablespoons ghee
  • 1 small onion finely chopped
  • 150 g black Kalamata olives roughly chopped, 1 cup
  • 250 g feta cheese crumbled
  • 1 Tablespoon finely chopped parsley
  • 1 tablespoon finely chopped fresh thyme
  • 1/4 cup macadamia oil
  • 2 eggs lightly beaten
  • 1 1/4 cups full cream milk

Dry Mix


  • Preheat the oven to 200C (180C fan forced).
  • Place muffin papers into a muffin tin and set aside.
  • Melt the ghee in a small fry pan over a medium heat.
  • Add the onion and cook for about 5 minutes, or until softened and starting to brown.
  • Tip the onion into a large bowl.
  • Reserve 1 Tablespoon of the chopped olives and the crumbled feta, and add the remainder of the ingredients for the wet mix to the onion.
  • Stir to combine, then set aside.
  • Measure the dry mix ingredients into a smaller bowl, and whisk to evenly distribute the baking powder and seasonings thorough the flour.
  • Add the dry mix to the wet mix, and stir just until the ingredients combine. I find the best way to combine the ingredients is to gently cut the mixture with a large spatula.
  • Spoon the mixture into the prepared muffin tin.
  • Sprinkle the reserved feta and olives over the top of the muffins.
  • Bake for 25 -30 minutes, or until well risen and golden brown.
  • Remove the muffins from the tin, and place on a cooling rack.
  • Serve warm, or at room temperature.