Feta and Dill Savoury Muffins by Nadiya Hussain

These are absolutely delicious on their own or make a great accompaniment to a soup or stew!

They can also be frozen.

Catch Nadiya Hussain at BBC Good Food Show Winter on Friday 30th November. For information and tickets, please visit: www.bbcgoodfoodshow.com/birmingham-winter



  • 175g plain flour
  • 50g wholewheat flour
  • 2 ½ teaspoons baking powder
  • 1 teaspoon fine salt
  • 275ml whole milk
  • 1 medium egg
  • 100g cottage cheese
  • 75g unsalted butter, melted and cooled
  • 50g feta cheese, crumbled
  • ½ teaspoon wholegrain mustard
  • 2 tablespoons fresh dill, chopped
  • 1 teaspoon ground black pepper
  • 8 sundried tomatoes, chopped
  • 25g pumpkin seeds
  1. Preheat the oven to 200°C/fan 180°C. Line a 12-hole muffin tin with cases.
  2. Put the flours, baking powder and salt in a bowl, and stir everything together.
  3. 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.
  4. Top each muffin with a little chopped sundried tomato and sprinkle with the pumpkin seeds.
  5. Bake in the oven for 20–25 minutes, or until a skewer inserted comes out clean.
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