Go Back
Capsicum tomato and feta muffin

Capsicum, Tomato & Feta Muffin


  • 1 large red capsicum (red bell pepper)
  • 3/4 cup grape or cherry tomatoes; quartered or halved if making larger muffins
  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt (celtic sea salt is best)
  • 1/2 teaspoon pepper
  • 2 teaspoons minced oregano
  • 1 teaspoon minced thyme
  • 2 eggs
  • 1 1/4 cups milk
  • 1/4 cup olive oil
  • 3/4 cup crumbled feta - reserving a little to sprinkle on top


  • Preheat oven to 180 degrees C (350 degrees F)
  • Rub capsicum with olive oil and roast or grill until the skin has blistered and the flesh is soft. Place in a bag and let cool for about 15 min. Once cooled, peel, core and slice; set aside
  • Sift flour, baking powder, salt, pepper, together in a large bowl. In a medium bowl whisk the eggs, milk, olive oil, thyme, oregano and feta. Then add to the dry ingredients and stir until just combined; batter should be a little lumpy. Add a touch more milk if the batter is too thick
  • Grease and fill muffin pan three-quarters full with the mixture, sprinkle with reserved feta
  • Bake for 20-25 minutes or until golden and a skewer inserted in the centre comes out clean. Let cool in pan for a few minutes and turn out onto a wire rack
  • Best served warm


Makes 12 standard muffins - I used a 24 mini muffin tin
If you like a cheesier muffin - try adding 1/2 cup of grated tasty cheese with a touch more milk
Suitable to freeze
Adapted from Muffins and Small Cakes by Suzie Smith