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.

Prep time: 15 minutes

Cook time: 20 minutes

Servings: 6 people

Preparation

  1. 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.

  2. Stir in the red pepper, parsnip, spring onions, mixed herbs, cheese and a little pepper.

  3. Line a 12-hole muffin 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.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date.

Ingredients

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Ingredients

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Preparation

  1. 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.

  2. Stir in the red pepper, parsnip, spring onions, mixed herbs, cheese and a little pepper.

  3. Line a 12-hole muffin 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.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date.