Waitrose and Partners
Tomato & feta muffins

Tomato & feta muffins

Sweet tomatoes meet salty feta and nutty spelt in this recipe by Itamar Srulovich and Sarit Packer (owners of Honey & Co restaurants in London). Mix the batter as little as possible to keep the muffins fluffy and tender.

4.5 out of 5 stars(9) Rate this recipe
  • Makes6
  • CourseSnack
  • Prepare15 mins
  • Cook15 mins
  • Total time30 mins
  • Pluscooling

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  • 80ml grapeseed or olive oil (or a mix), plus extra for greasing
  • 20g Parmigiano Reggiano, finely grated
  • 1 tbsp tomato purée
  • 2 tsp dried oregano, plus extra for sprinkling
  • 2 Waitrose British Blacktail Free Range Medium Eggs
  • ½ tsp sea salt flakes
  • 100g Essential Natural Yogurt
  • 125g feta, 75g crumbled, 50g cubed
  • 80g cherry vine tomatoes, quartered, plus 6 halved
  • 180g spelt flour (or plain flour)
  • ½ tsp baking powder
  • ½ tsp bicarbonate of soda


  1. Preheat the oven to 200°C, gas mark 6 and grease 6 holes of a muffin tin (or use large paper muffin cases to line the tin; we prefer a metal tin for a better result). Mix the oil with the Parmigiano Reggiano, tomato purée, oregano, eggs, salt, yogurt, crumbled feta, quartered cherry tomatoes and a little ground black pepper. Add the flour, baking powder and bicarbonate of soda and, using a large spoon, stir just enough to combine. (Don’t overmix; a few small lumps are better than a tough muffin.)

  2. Divide the mixture between the 6 muffin holes (about 100g each). Top each one with 2 tomato halves, 2 small cubes feta and a sprinkle of oregano; bake for 15 minutes until fragrant and bouncy. Cool for 10-15 minutes before easing from the tin. These are best eaten on the day, but you can freeze them while still fresh for up to a month.


Typical values per item when made using specific products in recipe


1,424kJ/ 342kcals



Saturated Fat












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Overall rating (4.5/5)

4.5 out of 5 stars9 ratings

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