Savoury snack muffins

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

Ingredients

3 dl plain flour
1.75 dl milk
¾ dl olive or rapeseed oil
¾ tsp baking powder
¼ tsp bicarbonate of soda
0.5 tsp salt
1 tsp dried oregano
0.5 tsp garlic powder or 1 large clove garlic
1 tsp fennel seeds

Vegetables (can vary)

1 large carrot (approx. 100 g)
About 8 cm courgette / zucchini (approx. 75 g)
1/3 dl sun-dried tomatoes
0.5 dl olives
30 g spinach leaves

Topping

About 2 tbsp pumpkin seeds

Feta topping

100 g feta cheese
0.5 dl whipping cream

Makes 6 muffins

How to make savoury snack muffins

Chop the veg
Coarsely chop the carrot and courgette using the mini chopper. Finely chop tomatoes, olives and spinach.
Mix the dry ingredients
Combine flour, baking powder, bicarbonate, salt and spices in a bowl.
Add wet & veg
Add milk, oil and all the chopped vegetables. Stir until smooth.
Bake
Divide into muffin cases and sprinkle with pumpkin seeds. Bake at 180°C for about 30 minutes.
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.

Product used in this recipe:

Wilfa Prostick

The Wilfa Prostick immersion blender gives you full control with powerful performance and ergonomic design. Perfect for chopping veg, blending batters and whipping the smooth feta topping. → Read more

Watch how to make it here