Print
Red Pepper and Spinach Lunch Box Muffins - light but full of flavour and lots of healthy veggies! Delicious green pea flour also makes them gluten free | thecookandhim.com

Savoury Muffins

Prep: 20 mins | Cook: 20 mins | Total: 40 mins | Quantity: 12 muffins

Ingredients

  • 3 medium organic free range eggs
  • 1/2 cup almond milk
  • 1/3 cup olive oil
  • 1 vegetable stock cube
  • 2 1/2 tsp baking powder
  • 1 tsp salt and a few grinds of black pepper
  • 1/2 tsp dried garlic powder
  • 1/2 tsp dried thyme
  • 1 tsp wholegrain mustard (could be substituted for English or Dijon mustard)
  • 2 cups strong cheddar cheese – grated
  • 3 spring onions – thinly sliced
  • 2 cups (around 2 handfuls) baby spinach – shredded
  • 1 red pepper – deseeded and diced
  • 2 cups Hodmedods Green Pea Flour

Instructions

  1. Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6 and line a 12 hole muffin tin with cases
  2. Crack the eggs into a large bowl and whisk with the milk and oil.
  3. Crumble in the stock cube then whisk that in along with the salt and pepper, baking powder, garlic powder, thyme and mustard
  4. Using a rubber spatula stir in the cheese, spring onions, spinach and pepper then gently fold in the pea flour
  5. Spoon into your 12 muffin cases (filling the cases around half full) and bake for 20-25 minutes until a skewer or toothpick inserted in the centre comes out clean
  6. Allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely
  7. Store in an airtight container in the fridge or freeze if you're not using them in the next few days!

Recipe by The Cook & Him at https://thecookandhim.com/recipes/savoury-muffins/