Delicious savoury muffins packed full of vegetables like red peppers and spinach; perfect for a lunchbox or an afternoon snack!

How to make these Savoury Muffins:

Oh so simple, and super tasty:

Line a 12 hole muffin tin with cases
Crack the eggs into a large bowl and whisk with the milk and oil.
Crumble in the stock cube then whisk that in along with the salt and pepper, baking powder, garlic powder, thyme and mustard
Stir in the cheese, spring onions, spinach and pepper then gently fold in the pea flour
Spoon into your 12 muffin cases
Bake!

What other Easy Muffins Recipes do we have?

Is it possible to have too many muffin recipes?  We’ve had peanut butter frosted, chocolate frosted, marshmallow topped, naked, stuffed with home made vegan lemon curd and we’ve even had raspberry muffins!  Now we have these savoury.  Flipping delicious!

How do make these Savoury Muffins Gluten Free?

I’ve used Hodmedods Organic Green Pea Flour – which gives them an extra level of savoury flavour, its also :-

With its pale green hue and subtle pea flavour, this flour is perfect for both sweet and savoury baking. It’s great for batters, pancakes, bhajis, dhosas and makes quick and easy soups, sauces and dips.

The story behind these Savoury Muffins:

I’m always trying to find ideas to make the morning rush that much easier.  Overnight oats, baked oats or a refreshing juice for breakfast that can be prepared ahead and sitting in the fridge waiting to be grabbed in the morning blur.  The same goes for lunch.  The canteen where Phil works isn’t great – particularly if you’re vegetarian/prefer to eat healthy.  Or you don’t like mayonnaise or tomatoes.  So I try organise him a packed lunch as well.  Sometimes it’s wraps, sometimes it’s quinoa salad (his favourite).  And now it’s these fabulous little Red Pepper and Spinach Lunch Box Muffins!  And I LOVE them.  Like could eat the whole tray to myself love them.

But I’ll admit, Phil was a little more than sceptical about these – he has these weird food ‘isms’.  He’ll mostly only eat tomato soup but can’t stand tomatoes.  And I made the mistake of telling him these were muffins.  He’s never had a savoury muffin before so could he reconcile a spinachy, red peppery, cheesy muffin when his brain is telling him muffins should be sweet and full of things like chocolate and fruit?

So I packed him off with 3 of these for his lunch and a pile of salad then nervously asked for feedback.   Turns out it was as simple as taking them out of the paper cases.  Wait.  What?  Well then they ‘become savoury scones’ and he was fine with them as we’d already overcome the whole scones should be sweet not savoury fiasco ??

By the way, in case you’re wondering, Phil is a 44 year old grown up, hairy-arsed adult, not the 11 year old fussy eater you’re probably imagining ?

Here are some items I used in today’s post:

Lakeland Muffin Baking Cases | 12 Cup Muffin Tin | Wire Cooling Rack

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