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+ servings
Savoury muffins on a cooling rack.

Savoury Lunchbox Muffins

Savoury Lunchbox Muffins - Irresistible muffins, packed with vegetables, cheese, sage and cumin, these are perfect to make at the weekend and then enjoy in packed lunches.
Course Savoury Baking
Keyword Packed Lunch, Picnic
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 217kcal
Author Charlotte Oates


  • 2 medium free-range eggs
  • 150 ml whole milk
  • 100 ml olive oil
  • 120 g cheddar cheese, grated
  • 2 tsp garlic granules
  • 1 tsp dried sage or finely chopped sage leaves from your herb garden
  • 1 tsp ground cumin
  • 250 g frozen chopped vegetable mix
  • 250 g self-raising flour
  • oil spray if not using muffin cases
  • salt and pepper


  • Pre-heat the oven to 200°C/180°C fan. Beat the eggs (2 medium) in a large bowl. Add the milk (150ml) and olive oil (100ml) and beat again. Next, stir in the cheese (120g), garlic granules (2 tsp), sage (1 tsp), cumin (1 tsp) and vegetables (250g).
  • Fold in the flour (250g) and some salt and pepper - the mixture will become stodgy - don't worry!
  • Line a 12-hole muffin tray with muffin cases (or lightly spray each muffin hole with oil). Spoon the batter evenly into the muffin cases, making sure each one is level. Bake for 20-25 minutes, until golden on top.
  • Cool for a few minutes in the tray, then transfer to a wire rack to cool completely. Store the muffins in an airtight container in the refrigerator.


This basic muffin batter works well with almost any vegetables, fresh or frozen, as well as with chopped ham.


Calories: 217kcal | Carbohydrates: 16.7g | Protein: 6.7g | Fat: 13.5g | Saturated Fat: 4g | Sodium: 153.5mg | Fiber: 1.4g | Sugar: 1.7g