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Pepper and parsnip savoury muffins recipe

Pepper and parsnip savoury muffins recipe

44 ratings

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
  • Healthy
  • Vegetarian


  • 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
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

  • Fat

    7g 9%
  • Saturates

    3g 15%
  • Sugars

    5g 6%
  • Salt

    1.2g 29%

of the reference intake
Carbohydrate 42.3g Protein 15.1g Fibre 3.2g


  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 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.

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.

See more Lunchbox bakes

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