Feta, Olive and Herb Muffins


100g/31⁄2oz/1 cup ground almonds

150g/51⁄2oz/scant 11⁄4 cups cup gluten-free flour

1⁄2 tsp. sea salt

1⁄2 tsp. ground black pepper

2 tsp. baking powder

2 tbsp. parsley leaves, finely chopped

1 tbsp. finely chopped tarragon leaves or other herbs, to taste

3 eggs

2 tbsp. milk or coconut milk/almond milk

50ml/13⁄4 oz/scant 1⁄4 cup extra virgin olive oil

100g/31⁄2oz feta cheese, crumbled

100g/31⁄2oz/1 cup pitted black olives, chopped

30g/1oz/1⁄4 cup pumpkin seeds to decorate


  1. Preheat the oven to 180°C/350°F/Gas 4 and line a 12-cup mu n tray with paper cases. Put the almonds and our into a food processor and add the salt, pepper, baking powder, and herbs, then whiz to combine.
  2. Add the eggs, milk and oil, and whiz to form a batter. Stir in the feta cheese and olives. (Alternatively, mix well in a bowl using a electric hand whisk/beater.) Spoon the batter into the muffin tins, then scatter a few pumpkin seeds over the tops.
  3. Bake for 15–20 minutes until a skewer comes out clean. Leave the muffins to cool in the tray
Recipe credit: http://www.calmmoment.com/living/feta-olive-and-herb-muffin-recipe-by-christine-bailey/


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