Mini Cheese & Pea Lunchbox Muffins

Tasty mini savoury lunchbox muffins. Great for batch cooking and for sending into school for lunch!

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What is it about anything in miniature form that the kids just seem to love?! Maybe its because small bite sized pieces of food are a bit less overwhelming. But whatever the reason, we love them!

And if your kids do too then try these Mini Lunchbox Muffins.

How To Make Mini Lunchbox Muffins

These mini muffins are easy to make, just eight simple ingredients.

The hardest part to be honest is filling the muffin tray but you can get the kids to this that!

1. Add an egg, milk, melted butter, grated cheese and frozen peas along with some oregano and a little salt and pepper to a bowl.

2. Mix well then add self raising flour.

3. Mix just enough so that the flour is well combined with the other ingredients.

4. Transfer the mixture into a 24 hole silicone muffin tray and bake in the oven for 18 minutes.

This is the Silicone Mini Muffin Tray that I am using for the recipe.

You can also use a metal mini muffin tray but be sure to grease it with a little oil or butter before adding the mixture.

Once cooked, allow the muffins to cool for a few minutes in the tray before popping out.

Ingredient Substitutions

Dairy Free – You can make this recipe using dairy free milk, butter and cheese

Gluten Free – You can use a gluten free flour

Egg Free – To make this recipe egg free use an egg replacer.

Veggies – If your kids are not fans of peas you can leave them out or substitute them for another veg like sweetcorn.

Storing & Freezing

These mini muffins will keep in the fridge for 2 days.

You can also freeze them in a freezer container or freezer bag. They defrost quickly so you can pop them straight from the freezer into lunchboxes.

Want more easy recipes?

Try these:

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Mini Cheese & Pea Lunchbox Muffins

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★★★★★ 5 from 1 reviews

• Author: Ciara Attwell
• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Total Time: 28 minutes
• Yield: 24 1x
• Category: Lunchbox

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Description

Tasty mini savoury muffins. Great for batch cooking and popping into lunchboxes for school

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Ingredients

• 1 medium egg
• 100ml milk
• 50g melted butter
• 100g grated cheddar cheese
• 50g frozen peas
• ¼ tsp oregano
• salt and pepper
• 150g self raising flour

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Instructions

1. Preheat the oven to 180c fan.
2. Add the egg, milk, melted butter, grated cheese and frozen peas to a large bowl, along with the oregano and a little salt and pepper.
3. Mix well then add in the self raising flour.
4. Mix again, just enough so that the flour is well combined with the other ingredients.
5. Divide the mixture between a 24 hole mini muffin tray.
6. I used a silicone muffin tray so didn’t need to grease it. If using a metal tray you will need to grease it well before adding the mixture.
7. Bake in the oven for 18 minutes.
8. Allow the muffins to cool for a few minutes in the tin before removing.

Notes

These mini muffins will keep in the fridge for a couple of days. They can be reheated in the microwave in just a few seconds. Be careful not to overheat as they will go hard.

They can also be frozen for up to 2 months.