Red pepper and cheese savoury muffins (perfect packed lunch treat)

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 these red pepper and cheese muffins.

Ingredients

• Spray oil
• 2 medium free range eggs
• 150 ml (5 fl oz) whole milk
• 1 tbsp garlic pureé
• 100 g (3.5 oz) slightly salted butter, melted
• 225 g (8 oz) mature cheese, grated
• 50 g (1.8 oz) pine nuts (leave out if taking into a nut-free school)
• 1 tsp oregano
• 3 red peppers, de-seeded
• 350 g (12.3 oz) self-raising flour

Instructions

1. Pre-heat the oven to 200C/390F (180C/355F fan)
2. Lightly grease some silicone muffin trays with spray oil and stand them on oven-safe trays
3. Beat the eggs in a large bowl
4. Add the milk, butter, garlic pureé and beat again
5. Next, stir 150g (5.3 oz) of the cheese, pine nuts and oregano
6. Chop the peppers in approximately 1cm (1/3 inch) pieces and stir into the mix
7. Fold in the flour – the mixture will become stodgy, don’t worry!
8. Use an ice cream scoop to drop one heaped serving into each hole of your muffin trays
9. 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
10. Bake for 22-25 minutes until just beginning to brown on top
11. Cool for a few minutes in the tins, then transfer to a wire rack to cool completely
12. Store the cooled muffins in an airtight container in the fridge

Here’s the red pepper and cheese muffins recipe again in a printable format.

Red pepper and cheese muffins

Prep Time: 15 minutes

Cook Time: 22 minutes

Total Time: 37 minutes

Servings: 16

Author: Emily Leary

Flavourful, moreish savoury muffins, packed with red pepper and cheese, with a kick of garlic. One of my favourite packed lunch ideas for kids.

Print Recipe Pin Recipe

Metric - Ounces

Ingredients

• Spray oil
• 2 medium free range eggs
• 150 ml whole milk
• 1 tbsp garlic pureé
• 100 g slightly salted butter melted
• 225 g mature cheese grated
• 50 g pine nuts (leave out if taking into a nut-free school)
• 1 tsp oregano
• 3 red peppers de-seeded
• 350 g self-raising flour

Instructions

• 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 (3.5 oz) 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

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.

Course: Lunches and quick-cook meals

Keywords: cheese, muffins, peppers, savoury, savoury muffins

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Delicious! What do you think?

For another savoury muffin idea, why not try these courgette and cheese muffins?