Feta and dill savoury muffins

Prep: 15 minutes Cook: 20–25 minutes ❄: Can be frozen

Preheat the oven to 200°C/fan 180°C. Line a 12-hole muffin tin with cases.

Put the flours, baking powder and salt in a bowl, and stir everything together.

Now add the milk, egg, cottage cheese, melted butter, feta cheese, mustard, dill and black pepper.

Mix it all together and spoon into muffin cases.

Top each muffin with a little chopped sundried tomato and sprinkle with the pumpkin seeds.

Bake in the oven for 20–25 minutes, or until a skewer inserted comes out clean.

Taken from Nadiya’s Kitchen


Makes 12

175g plain flour

50g wholewheat flour

2½ teaspoons baking powder

1 teaspoon fine salt

275ml whole milk

1 medium egg

100g cottage cheese

75g unsalted butter, melted and cooled

50g feta cheese, crumbled

½ teaspoon wholegrain mustard

2 tablespoons fresh dill, chopped

1 teaspoon ground black pepper

8 sundried tomatoes, chopped

25g pumpkin seeds

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