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    Home » Recipes » Small Cakes

    Published on Mar 12, 2019. Modified on Nov 9, 2024 by bakingqueen74. This post may contain affiliate links. 6 Comments

    Feta and Pepper Savoury Muffins

    243 shares
    • 24
    Jump to Recipe

    Feta and red pepper savoury muffins are ideal for quick meals whether breakfast or lunch on the go. Packed with chunks of feta and red pepper, they make an ideal healthy lunch for the whole family.

    Feta and pepper savoury muffins
    Jump to:
    • Great for snacks
    • Ideal for kids
    • Ingredients
    • How to make savoury muffins
    • Freezing
    • Storage
    • Variations
    • More recipes to try
    • Recipe
    • Reviews

    Great for snacks

    I make batches of these muffins for the week ahead, and store as many as I need for the week in a box, and then freeze the rest.

    Savoury muffins are great because you can change the fillings depending on what you need to use up.

    These feta and red pepper muffins are only 2 SmartPoints per muffin so you can easily fit them into your healthy eating plan either for lunch or for snacks.

    Using light feta and zero percent fat Greek yoghurt in them keeps them low fat.

    If you aren’t worried about the calories then do use your preferred full fat feta and yoghurt!

    Feta and pepper savoury muffins

    Ideal for kids

    Kids love these savoury muffins too, and they scoff them up here without realising they are really healthy since they are made with wholemeal flour and contain one of their five a day.

    Using herbs for added flavour means there is nothing plain about these little muffins!

    They are made in small cake cases as in the kind you use for fairy cakes, and the recipe makes 16 of them.

    If you want to use larger muffin cases then you’ll get about 8 larger muffins.

    Feta and pepper savoury muffins

    As well as being great to pop in your lunch bag, these muffins would also work well for a picnic or to take on a day out. They are very portable and don’t make too much mess!

    Inside the chunks of feta cheese and red pepper and green specks from the fresh parsley make them look vibrant and colourful.

    Feta and pepper savoury muffins

    Ingredients

    Here’s what you will need for this recipe, get the quantities in the recipe card further down:

    • wholemeal self-raising flour
    • baking powder
    • paprika
    • oregano
    • salt and pepper
    • eggs
    • Greek yoghurt
    • milk
    • red pepper
    • parsley – I use fresh but dried will work too
    • feta cheese

    How to make savoury muffins

    As is usual with muffins, you make up the dry ingredients in one bowl (flour, baking powder, herbs and fillings), the wet ingredients in another (milk, yoghurt and eggs).

    Add the wet ingredients to the dry and mix briefly until combined, but don’t overmix.

    Spoon the mixture into your muffin cases then bake for 15-18 minutes until golden brown and cooked through.

    Freezing

    Yes they can be frozen. I usually freeze them in a freezer bag.

    Storage

    Keep them in a tupperware box or similar for 2-3 days. It is best not to refrigerate them or they will go very hard.

    Variations

    Switch up the fillings to change the muffins to suit you and your family’s tastes.

    You could use:

    Green pepper, chopped tomato, sweetcorn, spinach, butternut squash chunks, peas, different cheeses, chunks of ham.

    More recipes to try

    For more savoury snacks you might also like:

    • courgette and butternut squash lentil bake – works well cut into slices for lunch
    • lunch box pizza pinwheels from Kidspot
    • this collection of healthy savoury snacks for kids from Sneaky Veg

    Pin this recipe for later

    Feta and pepper savoury muffins

    Recipe

    A feta and red pepper muffin in a white case.

    Feta and Pepper Savoury Muffins

    Delicious little savoury muffins with feta cheese and red pepper, ideal for lunch or snacks
    5 from 6 votes
    Print Pin Rate Save Saved!
    Course: Baking, Lunch
    Cuisine: British
    Prep Time: 5 minutes minutes
    Cook Time: 18 minutes minutes
    Total Time: 23 minutes minutes
    Servings: 16
    Calories: 88kcal
    Author: Lucy Allen | BakingQueen74

    Ingredients

    • 250 g wholemeal self-raising flour
    • 2 tsp baking powder
    • ¼ tsp paprika
    • 1 tsp oregano
    • salt and pepper to taste
    • 2 medium eggs
    • 200 ml Greek yoghurt I used fat free
    • 100 ml milk I used semi-skimmed
    • 70 g red pepper diced
    • 5 g fresh flat leaf parsley chopped
    • 100 g feta cheese I used light feta
    UK Measurements – US Measurements

    Instructions 

    • Put the flour, baking powder, herbs and spices and salt and pepper in a large bowl.
      250 g wholemeal self-raising flour, 2 tsp baking powder, ¼ tsp paprika, 1 tsp oregano, salt and pepper
    • Put the Greek yoghurt, eggs and milk in another and whisk together.
      2 medium eggs, 200 ml Greek yoghurt, 100 ml milk
    • Add the red pepper, parsley and feta to the bowl of dry ingredients.
      70 g red pepper, 5 g fresh flat leaf parsley, 100 g feta cheese
    • Pour the wet ingredients into the dry ingredients and mix gently briefly until combined. Don’t overmix.
    • Spoon the mixture into 16 small cakes cases in a muffin tray.
    • Bake at 180℃ (fan) / 350℉ for 15-18 minutes or until golden and cooked through.
    • Remove from the oven and allow to cool slightly, then finish the cooling on a rack.
    • Enjoy either warm or cool, for lunch and snacks.
    Did you try and love this recipe?Then please leave a star rating and comment below to let me know how you got on!

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    Reader Interactions

    Comments

    1. Janice says

      March 20, 2019 at 7:27 pm

      I love savory muffins, they are great with soup!

      Reply
    2. Choclette says

      March 20, 2019 at 7:42 am

      I do like a savoury muffin. Actually I prefer them to sweet ones. They are just brilliant for packed lunches and picnics and yours sound delicious. The pepper gives them a lovely colour too.

      Reply
    3. Kate | The Veg Space says

      March 16, 2019 at 9:35 pm

      Wow they look lovely Lucy, and great that they are WW friendly too! Delicious.

      Reply
      • bakingqueen74 says

        March 17, 2019 at 7:13 pm

        Thanks Kate, great for handy snacks for the kids!

        Reply
    4. Donna Loxton says

      March 12, 2019 at 5:30 pm

      The recipe looks great, thank you for sharing it! How many eggs does it use please? I cannot see them listed in the ingredients.

      Reply
      • bakingqueen74 says

        March 12, 2019 at 5:51 pm

        Oh yes the eggs have disappeared, I’ll add them back in, it is 2 medium eggs! Thanks for letting me know.

        Reply
    5 from 6 votes (3 ratings without comment)

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    Hi, I'm Lucy! I'm a slow cooker addict, food blogger and also a busy working mum of two. I hope you'll enjoy the recipes I create and post which are perfect for busy families.

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