Mixed Olive, Sun-dried Tomato and Feta Muffins

Fragata Filled OlivesFragata Stoneless Olives

Dust off your baking apron for these savoury muffins, a Fragata twist on your standard cheesy favourite. They dress up as a delightful party piece, or are an equally suitable everyday snack!


  • 3 tablespoons Fragata Green Olives Filled with Garlic, halved
  • 3 tablespoons Fragata Stoneless Hojiblanca Black Olives, halved
  • 25g instant polenta
  • 1 teaspoon baking powder
  • 1 teaspoon mixed dried herbs
  • 1⁄2 teaspoon paprika
  • 1⁄4 teaspoon garlic powder
  • Pinch of chilli powder (optional)
  • Black pepper and salt
  • 100g plain flour (can be gluten-free)
  • 25g chickpea flour
  • 3 tablespoons chopped sun-dried tomatoes
  • 200ml milk
  • 1 egg
  • 2 tablespoons olive oil
  • 50g feta cheese, crumbled
  • 3 teaspoons Dukkah (mixture of seeds, nuts and spices), sprinkled on top


  1. Preheat the oven to 180 degrees C and grease a 6-hole muffin tin.
  2. Mix together the flour, polenta, baking powder, herbs, spices and seasoning plus most of the olives, sun-dried tomatoes and feta (leave some for decoration).
  3. Whisk together the milk, egg and olive oil, then pour into the dry ingredients to combine.
  4. Divide between the muffin holes to reach the top, then decorate with the reserved olives, sun-dried tomatoes and feta. Sprinkle the Dukkah over each.
  5. Bake for about 20-25 minutes until risen and golden. Cool on a wire rack and serve.