Olive and mozzarella savoury muffins

Fragata Filled Olives

These gorgeous savoury muffins make a delicious snack and look impressive on a party table too. Oozing with the complimentary Mediterranean flavours of mozzarella cheese and olives, they’re also much easier than they look to prepare! As well as being quick to make, the ingredients are the kind you’re likely to have to hand already. (So no special trips to the supermarket, or unusual ingredients left over that you rarely use.) You could serve them up at any time. They make a perfect savoury snack and are ideal in lunchboxes (for grown ups and kids). Or pop them on a party table for friends and family to enjoy. If you want to add a little extra culinary style, top with an olive and cherry tomato (a mini skewer will hold it in place). Whilst muffins aren’t a traditional Mediterranean snack (with their origins in the US and UK), they do work wonderfully with Mediterranean flavours. You get the best of both worlds, with the deliciously soft texture, married with flavours from the Med’s warm, sunny climes. Here, the muffins are made with Fragata Stoneless Manzanilla olives filled with anchovy. The anchovy brings out the flavours beautifully. But if you enjoy these muffins, you might want to experiment with other flavours, or use different olives to create a vegetarian option. Try our olives filled with jalapeno to give your muffins a gently spicy kick, or olives filled with piquillo pepper for a subtle sweetness. This recipe makes around 6 large muffins. But you could make smaller muffins for a more bite-size finish.


  • 3 medium eggs
  • 100ml milk
  • 200g plain flour
  • 2tsp baking powder
  • 80ml sunflower oil
  • A pinch of salt
  • 50g grated Parmesan cheese
  • 80g Fragata Anchovy Filled Olives
  • 80g mozzarella, cubed


  1. Heat the oven to 200C/180C fan.
  2. Line a muffin tin with muffin cases.
  3. Sift flour with baking powder and set aside.
  4. Whisk the eggs with milk and add a pinch of salt.
  5. Add the sifted flour and baking powder a tablespoon at a time and whisk until well combined.
  6. Pour in the sunflower oil and stir again.
  7. Fold in the grated Parmesan. Then slice the olives and add to the mix with the mozzarella.
  8. Divide the mixture between the muffin cases and bake for 15-20 minutes until a skewer inserted into the centre of the muffins comes out dry and clean.
  9. Cool on a wire rack. The muffins will keep for 2 days in an airtight container.