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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 Time
15
minutes
mins
Cook Time
22
minutes
mins
Total Time
37
minutes
mins
Course:
Lunches and quick-cook meals
Cuisine:
British
Diet:
Vegetarian
Servings:
16
Author:
Emily Leary
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
Ingredients
spray oil
2
medium free range eggs
150
ml
whole milk
1
tbsp
garlic pureé
100
g
slightly salted butter
cold and grated
225
g
grated/shredded mature cheese
vegetarian if required
50
g
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
self-raising white flour (self rising flour)
Metric
-
Ounces
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:
223
kcal
|
Carbohydrates:
19
g
|
Protein:
8
g
|
Fat:
13
g
|
Saturated Fat:
7
g
|
Cholesterol:
50
mg
|
Sodium:
145
mg
|
Potassium:
121
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
1041
IU
|
Vitamin C:
29
mg
|
Calcium:
123
mg
|
Iron:
1
mg
Tried this recipe?
Snap a pic and tag
@amummytoo
on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!