You will need one whole tub of marinated feta with sundried tomatoes in oil. Find these in the deli area of the supermarket.

I recommend making in batched of 2 or 4 for best results ingredients wise.
These are really pretty and Christmassy looking.


  • 4 x 350-gram jar of marinated feta in oil.
  • 8 cups self-raising flour
  • 4 free range eggs
  • 4 cups milk
  • 2 cups cheddar cheese, grated
  • Tablespoons fresh parsley, finely chopped
  • 1 cup pepita seeds (save a small amount for tops of muffins)
  • 1 cup sunflower seeds
  • 4 spring onions, finely chopped, (save a small amount for tops of muffins)
  • ½ cup chopped semi dried tomatoes
  • ¼ of a cup soft feta for tops of muffins


  • Pre heat oven to 180’c
  • Grease and line with cases x 12-hole muffin cases
  • Depending on if you are making in a single or double batch at a time, whisk egg and milk together.
  • Add in the entire jar of marinated feta and oil. Remove any stalks of herbs and optionally whole black pepper corns, (can be left in).
  • Add in grated cheese, spring onion, parsley and seeds.
  • Combine well.
  • Gently fold the flour in.
  • Spoon the mixture into the prepared cases.
  • Bake in the oven for approx. 25-35 minutes or until muffins are cooked through.
  • Allow to cool on wire racks.
  • Top each muffin with some crumbled feta, semi dried tomato and a few pepita seeds for a festive, delicious touch.
  • If making ahead store feta topping in a separate container until serving.
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