Nadiya's feta and dill savoury muffins recipe comes from her new cookery book

  • 40 mins
  • 12
  • Easy


  • 175g plain flour
  • 50g wholewheat flour
  • 2 ½ tsp baking powder
  • 1tsp fine salt
  • 275ml whole milk
  • 1 medium egg
  • 100g cottage cheese
  • 75g unsalted butter, melted and cooled
  • 50g feta cheese, crumbled
  • ½ tsp wholegrain mustard
  • 2tbsp fresh dill, chopped
  • 1tsp ground black pepper
  • 8 sundried tomatoes, chopped
  • 25g pumpkin seeds


Nadiya1 (2)I know when you hear the word ‘muffin’ you probably think of the blueberry or chocolate chip variety. However, muffins can be so much more. According to my husband, muffins are meant to be sweet, but I tend to veer in the direction of a savoury muffin accompanied by a sweet cup of tea – perhaps mainly to prove to him that I am always right. He took some convincing, because he’s not a feta cheese fan, but these are so good: the cooked feta melts down slightly in the muffin, keeping its distinctive salty flavour. The dill adds such a fresh taste, and the seeds give an extra dimension. These can be eaten fresh out of the oven or cooled, sliced, smothered in cream cheese and topped with smoked salmon. And now when I say “muffin”, my husband answers, “Dill and feta, please!”

To make Nadiya’s feta and dill savoury muffins: Preheat the oven to 200C/fan 180C. 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.

■ Nadiya’s Kitchen is published by Michael Joseph priced £20.

About The Author

Nadiya Hussain won the sixth series of BBC's The Great British Bake Off. She is a columnist for The Times Magazine and Essentials Magazine, has signed publishing deals and her first cookery book Nadiya's Kitchen is out now. She is also regular reporter for The One Show and a guest panellist on Loose Women.

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