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Muffins don't always have to be sweet. This muffin recipe is perfect to serve along side a soup or salad. I use wholewheat flour for extra fibre and green olives for there bitterness.


  • 275g wholewheat self-raising flour

  • 1 tsp baking powder

  • 1/2 teaspoon sea salt

  • 50g butter (melted)

  • 1 large free-range egg

  • 250ml whole milk

  • 75g strong cheddar grated.

  • 1 tsp dried thyme

  • 60g chopped green olives


  1. Preheat the oven to gas mark 6 or 180c.

  2. Mix the dry ingredients, flour, salt and baking powder.

  3. Mix the egg, milk and melted butter in a bowl.

  4. Add the cheese and olives into the dry ingredients and mix. 

  5. Add in the milk egg mixture and combine with a fork.

  6. Once combined, fill 12 muffin cases.

  7. Bake for 15 minutes until golden brown.

  8. Serve warm or cold.


For personalised nutritional advice, recipes and meal plans get in touch today to organise your consultation with registered Nutritional Therapist Amie. Butler DipION, mBANT, CNHC.

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