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    Home ยป Lunches and quick-cook meals

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    Cheese and pepper muffins

    Jump to Recipe

    If you're looking for quick and simple kids packed lunch ideas, look no further than these delicious garlicky cheese and pepper muffins.

    Close up of some Cheese and red pepper muffins. In the background there's different ingredients used for this recipe.

    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 (½ cup + 2 tbsp) whole milk
    • 1 tbsp garlic pureé
    • 100 g (7 tbsp) salted butter cold and grated
    • 225 g (2 cups) grated/shredded mature cheese vegetarian if required
    • 50 g (⅓ cup) pine nuts leave out if taking into a nut-free school
    • 1 tsp oregano
    • 3 red peppers de-seeded and chopped into small pieces
    • 350 g (2⅓ cups) self-raising white flour (self rising flour)

    Equipment

    • Weighing scales
    • Measuring spoons
    • Kitchen knife
    • Chopping board
    • Grater
    • Measuring jug
    • Wooden spoon
    • 12-hole nonstick muffin tray
    • Ice cream scoop
    • Wire cooling rack

    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.

    A beaten egg in a bowl ready to make the cheese and red pepper muffins.

    Add the milk, butter, garlic pureé and beat again.

    Adding in butter and grated cheese to a bowl to make the cheese and red pepper muffins. At the side there's a number of bowls filled with ingredients for the recipe.
    Mixing together some of the ingredients into a bowl for the cheese and red pepper muffins.

    Next, add 150g (5.3 oz) of the cheese.

    Adding some additional cheese to the cheese and red pepper muffins mixture.

    Add the pine nuts and oregano and mix.

    Adding nuts and spice mix into the bowl of cheese and red pepper muffin ingredients.
    Mixing together some of the cheese and red pepper muffins ingredients. The bowl sits on a light blue background with additional ingredients scatted around the side.

    Add the peppers and stir into the mix.

    Adding chopped red peppers to the bowl of ingredients to make the cheese and red pepper muffins. At the side of the image there's additional bowls filled with different ingredients required for the recipe.
    Some of the cheese and red pepper muffins ingredients mixed together in a bowl.

    Fold in the flour - the mixture will become stodgy, don't worry!

    Folding in the flour for the cheese and red pepper muffins.
    Mixing in many of the cheese and red pepper muffins ingredients in a bowl.

    Generously spray a 12-hole nonstick muffin tray with oil.

    A sprayed non-stick muffin tray with cooking oil.

    Use an ice cream scoop to drop one heaped serving into each hole of your muffin trays.

    Adding the cheese and red pepper muffins mixture to the muffin tray.

    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.

    Topping the cheese and red pepper muffins in muffin cases with additional cheese.

    Bake for 22-25 minutes until just beginning to brown on top.

    The cheese and red pepper muffins having been baked in the oven.

    Cool for a few minutes in the tins, then transfer to a wire rack to cool completely.

    Enjoy!

    Close up of the inside of one of the cheese and red pepper muffins having been cooked in the oven. The background shows more cheese and red pepper muffins stacked on top of one and other.

    Store the cooled muffins in an airtight container in the fridge

    Delicious! What do you think?

    Print this cheese and pepper muffins recipe

    Print Recipe
    4.6 from 10 votes

    Cheese and Pepper Muffins Recipe

    If you're looking for quick and simple kids packed lunch ideas, look no further than these delicious garlicky cheese and pepper muffins.
    Prep Time15 minutes mins
    Cook Time22 minutes mins
    Total Time37 minutes mins
    Course: Lunches and quick-cook meals
    Cuisine: British
    Diet: Vegetarian
    Servings: 16
    Author: Emily Leary

    Ingredients

    • spray oil
    • 2 medium free range eggs
    • 150 ml (½ cup + 2 tbsp) whole milk
    • 1 tbsp garlic pureé
    • 100 g (7 tbsp) salted butter cold and grated
    • 225 g (2 cups) grated/shredded mature cheese vegetarian if required
    • 50 g (⅓ cup) pine nuts leave out if taking into a nut-free school
    • 1 tsp oregano
    • 3 red peppers de-seeded and chopped into small pieces
    • 350 g (2⅓ cups) self-raising white flour (self rising flour)

    Equipment

    • Weighing scales
    • Measuring spoons
    • Kitchen knife
    • Chopping board
    • Grater
    • Measuring jug
    • Wooden spoon
    • 12-hole nonstick muffin tray
    • Ice cream scoop
    • Wire cooling rack

    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 (1½ cups) of the cheese, pine nuts and oregano.
    • Add the peppers and stir into the mix.
    • Fold in the flour - the mixture will become stodgy, don't worry!
    • Generously spray a 12-hole nonstick muffin tray with oil.
    • 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.

    Video

    Notes

    Store the cooled muffins in an airtight container in the fridge.

    Nutrition

    Calories: 223kcal | Carbohydrates: 19g | Protein: 8g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 50mg | Sodium: 145mg | Potassium: 121mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1041IU | Vitamin C: 29mg | Calcium: 123mg | Iron: 1mg
    * Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

    Pin these cheese and pepper muffins

    Three images set within a larger image showing the cheese and red pepper muffins in process. At the top there's some text describing the image for Pinterest.
    Close up of the inside of the cheese and red pepper muffins. At the bottom there's some text describing the image for Pinterest.
    Close up of the inside of a cheese and red pepper muffins. In the background there's a pile of additional cheese and red pepper muffins. At the top of the image thre's some text describing the image for Pinterest.
    A cut open cheese and red pepper muffins on a wooden board. In the background there's some additional cheese and red pepper muffins. At the top of the image there's some text describing it for Pinterest.
    Close up of the cut open cheese and red pepper muffin on a wooden tray. At the top there's some text describing the image for Pinterest.

    More great savoury snack recipes to try

    Savoury Breakfast Muffins Recipe
    These tasty, savoury breakfast muffins are made with wholemeal flour, bacon, tomatoes, cheese and onions for the perfect breakfast snack on the go.
    Get the recipe
    Chilli Cheese Savoury Scones Recipe
    The perfect pick em up for when the summer starts drawing to a close! Warm, cheesy and gently hot these scones have a little sunshine in every bite.
    Get the recipe
    Brie and Blackberry Pizza Recipe
    You’re going to love this brie and blackberry pizza. It’s a perfect marriage of savoury and sweet that will have you reaching for another slice.
    Get the recipe

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    Reader Interactions

    Comments

      4.60 from 10 votes (7 ratings without comment)

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    1. A Cornish Mum says

      June 23, 2015 at 10:02 pm

      5 stars
      I think I might have to try and make these, even though I'm really not a natural cook at all, but they do look delicious!

      Stevie x

      Reply
    2. Jen Stanbrook (@lovechicliving) says

      June 22, 2015 at 4:18 pm

      5 stars
      I love savoury muffins and think my girls would love these too, great tip about the ice cream scoup :)

      Reply
    3. Jan Bennett says

      June 22, 2015 at 11:25 am

      Great recipe and a perfectly yummy lunch box idea.

      Reply
    4. JuggleMum, Nadine Hill says

      June 22, 2015 at 10:39 am

      This is an awesome idea for a lunchbox or a summer picnic! Great idea to use the scoop to get the right size!

      Reply
    5. Jo of Jo's Kitchen says

      June 22, 2015 at 10:31 am

      These are a great lunchbox idea

      Reply
    6. Mummy Vs Work says

      June 21, 2015 at 7:10 pm

      These look delicious!

      Reply
    7. Jhuls says

      June 20, 2015 at 10:23 am

      These look amazing, Emily. I'd definitely love this for my lunch at work. Thanks for sharing. :) x

      Reply
    8. Laura@howtocookgoodfood says

      June 19, 2015 at 6:28 pm

      I will try these out in the holidays, we will be doing lots of picnic lunches so these are ideal!

      Reply
    9. Katie Bryson says

      June 19, 2015 at 1:20 pm

      What a gloriously cheerful lunchbox recipe Emily! I'm a huge fan of scones, especially the savoury kind full of tasty treats like these ones.

      Reply
    10. Ren Behan says

      June 19, 2015 at 11:01 am

      Delicious looking recipe - though I have an aversion to red pepper! Might sub tomatoes or make it as is for the kids. Yummy.

      Reply
    Newer Comments »

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