Makes 8 | Prep: 15 minutes | Cook: 25 minutes

3-4 PersonalPoints range per muffin



  • 3 eggs, lightly beaten 
  • 150g 99% fat-free plain yoghurt 
  • 3 tsp olive oil 
  • 3 tsp whole grain mustard 
  • 90g wholemeal flour 
  • 3 tsp cornflour 
  • 2 tsp baking powder 
  • 140g skinless chicken breast, cut into 1cm pieces 
  • 12 green olives, pitted and sliced 
  • 2 green shallots, thinly sliced 
  • 70g grated light Jarlsberg cheese


  1. Preheat oven to 180°C. Combine eggs, yoghurt, oil and mustard in a medium bowl. Season with salt and pepper. Fold in flour, cornflour and baking powder. Add chicken, olives, shallots and two-thirds of the cheese. Stir to combine. 
  2. Place 8 WW silicone muffin moulds onto a baking tray. Divide mixture evenly among moulds, sprinkle with remaining cheese and bake for 20-25 minutes, until muffins are golden and a skewer inserted into  centres comes out clean. Stand for 5 minutes before gently turning out onto a wire rack to cool.

Cook’s tip: Light Jarlsberg cheese is available in blocks at some local supermarkets, or delicatessens.

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