If you’re looking for quick and simple kids packed lunch ideas, look no further than these delicious garlicky red pepper and cheese muffins. They’re easy to prepare, quick to bake and can be stored in the fridge and popped in packed lunches every day.
Of course, parents don’t tend to have very much time to spend cooking, so I always try to sneak little shortcuts into our lunch recipes.
For this recipe, I recommend using an ice cream scoop to get perfectly evenly sized muffins in a fraction of the time it would take to spoon the batter in. Nifty!
The pine nuts add a great texture, but you can leave out the pine nuts if your child/school is nut-free.
Here’s how to make them!
- Spray oil
- 2 medium free range eggs
- 150ml whole milk
- 1 tbsp garlic pureé
- 100g slightly salted butter, melted
- 225g mature cheese, grated
- 50g pine nuts
- 1 tsp oregano
- 3 red peppers, de-seeded
- 350g self-raising flour
- Pre-heat the oven to 200C/390F (180C/355F fan)
- Lightly grease some silicone muffin trays with spray oil and stand them on oven-safe trays
- Beat the eggs in a large bowl
- Add the milk, butter, garlic pureé and beat again
- Next, stir 150g of the cheese, pine nuts and oregano
- Chop the peppers in approximately 1cm (1/3 inch) pieces and stir into the mix
- Fold in the flour - the mixture will become stodgy, don't worry!
- Use an ice cream scoop to drop one heaped serving into each hole of your muffin trays
- Put a pinch of the remaining cheese on top of each muffin - depending on how many trays you have, you may need to cook in batches
- Bake for 22-25 minutes until just beginning to brown on top
- Cool for a few minutes in the tins, then transfer to a wire rack to cool completely
- Store the cooled muffins in an airtight container in the fridge