Savoury snack muffins are great to take on the go — and with a pipeable feta topping they make an elegant, tasty presentation.

How to make savoury snack muffins

1. Chop the veg
   Coarsely chop the carrot and courgette using the mini chopper. Finely chop tomatoes, olives and spinach.
2. Mix the dry ingredients
   Combine flour, baking powder, bicarbonate, salt and spices in a bowl.
3. Add wet & veg
   Add milk, oil and all the chopped vegetables. Stir until smooth.
4. Bake
   Divide into muffin cases and sprinkle with pumpkin seeds. Bake at 180°C for about 30 minutes.
5. Make the feta topping
   Blend feta until smooth, whip the cream and mix together. Spoon or pipe onto muffins.

Tips:

• Line the muffin tin with paper cases for easy release and clean-up.
• Adjust texture: add 1–2 tbsp extra milk if the batter feels too thick.
• Swap vegetables to taste (e.g., finely chopped pepper or spring onion).
• Chill the feta mixture for 10–15 minutes before piping for cleaner swirls.
• Great for meal prep — store baked muffins airtight for up to 3 days.