Pepper and parsnip savoury muffins recipe
Make kids' lunchboxes more exciting with this easy veggie savoury muffins recipe, packed with red pepper, parsnip and spring onions. Add herbs and cheese for extra flavour, and bake until golden. So simple and easy, you'll want to make these healthy muffins again and again.
See method- Serves 6
- 15 mins to prepare and 20 mins to cook
- 277 calories / serving
- Freezable
- Vegetarian
Ingredients
- 275g plain flour
- 1 tbsp baking powder
- 2 eggs
- 225ml milk
- 1 red pepper, finely chopped
- 1 small parsnip, scrubbed and coarsely grated
- 3 spring onions, finely chopped
- 1½ tbsp dried mixed herbs
- 125g 50% reduced-fat mature cheese, grated
Each serving contains
- Energy
- 1175kJ 277.0kcal
- Fat
- 7g
- Saturates
- 3g
- Salt
- 1.2g
- Sugars
- 5g
of the Reference intake
Carbohydrate 42.3gProtein 15.1gFibre 3.2g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Sieve the flour and baking powder into a mixing bowl. Whisk the eggs and milk in a jug to combine; pour into the flour and fold together.
- Stir in the red pepper, parsnip, spring onions, mixed herbs, cheese and a little pepper.
- Line a 12-hole muffn tin with paper cupcake cases. Add 2 tbsp of the mixture to each case. Bake for 20-25 mins until golden and cooked through. Transfer to a wire rack to cool completely.
- See more Lunchbox bakes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
