Nadiya Hussain's feta and dill savoury muffins

If you're looking for a lunchbox filler, this savoury muffin recipe from a GBBO winner is for you...

Brought to you by Nadiya Hussain


Ahead of the Good Food Winter Show that's taking place in Birmingham at the end of next week (29th Nov - Dec 2nd 2018), we've got some amazing recipes to share with you from some of the big-guns of the baking world. First up is the delightful Nadiya Hussain, who has this delicious feta and dill savoury muffin for you. Not only is the recipe easy-peasy to prepare, it makes a brilliant snack as well as a fab accompaniment to brunches, lunches and dinners!


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  • 175 g plain flour
  • 50 g wholewheat flour
  • 2 1/2 tsp baking powder
  • 1 tsp fine salt
  • 275 ml whole milk
  • 1 medium egg
  • 100 g cottage cheese
  • 75 g unsalted butter (melted and cooled)
  • 50 g feta cheese (crumbled)
  • 1/2 tsp wholegrain mustard
  • 2 tsp fresh dill (chopped)
  • 1 tsp ground black pepper
  • 8 sundried tomatoes (chopped)
  • 25 g pumpkin seeds


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.
Can be frozen.

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