Print Recipe
4.5 from 4 votes

Red pepper and cheese muffins

Flavourful, moreish savoury muffins, packed with red pepper and cheese, with a kick of garlic. One of my favourite packed lunch ideas for kids.
Prep Time15 mins
Cook Time22 mins
Total Time37 mins
Course: Lunches and quick-cook meals
Keyword: cheese, muffins, peppers, savoury, savoury muffins
Servings: 16
Calories: 223kcal
Author: Emily Leary


  • Spray oil
  • 2 medium free range eggs
  • 150 ml whole milk
  • 1 tbsp garlic pureĆ©
  • 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


  • 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 pureĆ© 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


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