Easy one-bowl Savoury Pizza Muffins, perfect for the kids’ lunch boxes or as an afternoon snack!
Like it or loathe it, it’s back-to-school time! If the thought of packing school lunches or after-school snacks fills you with dread then fear not… I’ve got you covered!
Last week I shared my recipe for these healthy and filling Apple & Carrot Greek Yogurt Muffins, perfect to feed to hungry children after school and today it’s all about the savoury lunchbox muffins with a pizza twist!
Most kids love pizza so I thought why not take that flavour and put it into a delicious savoury muffin to make a change for boring lunchtime sandwiches.
These lunchbox muffins are so easy to make, all the ingredients are mixed together in one bowl and then baked in a muffin tin in the oven. I even have a top tip for filling the muffins cases… use an ice cream scoop. It makes the whole process so much easier!
My recipe make twelve muffins and they’ll keep in the fridge for up to three days. They can also be frozen and then defrosted at room temperature overnight, ready to be popped into lunchboxes the following day. Lunch prep made super easy!
If you want to change up the ingredients a bit, the pepperoni can be swapped for ham or chicken or can be left out entirely to make a vegetarian version.
If you try this recipe yourself please do let me know what you think. Or tag me in a picture on Facebook, Twitter or Instagram. I’d love to see your pictures and hearing your comments about the recipes.
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Pizza Lunchbox Savoury Muffins
Prep Time: 5 minutes- Cook Time: 25 minutes
- Total Time: 30 minutes
Yield: 12 1x
Category: Lunch
Cuisine: European
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Pin RecipeDescription
Easy one-bowl Savoury Pizza Muffins, perfect for the kids’ lunch boxes or as an afternoon snack!
Ingredients
- 2 medium eggs
- 150ml / 1/2 cup milk
- 75g / 1/2 cup butter, melted
- 2 tbsp red pesto
- 150g / 2 cups grated cheddar cheese
- 150g / 1 & 1/2 cups cherry tomatoes, halved
- 75g / 2 & 1/2 oz pepperoni, chopped
- 2 spring onions, finely chopped
- 1 tsp dried oregano
- 250g / 2 cups self raising flour
Instructions
- Preheat the oven to 180c / 350f and line a muffin tray with 12 muffin cases.
- Add the egg, milk and melted butter to a large bowl. Whisk gently with a fork.
- Add the red pesto, grated cheese, cherry tomatoes, pepperoni, spring onion and oregano and mix again.
- Finally add the flour and mix just enough until all the ingredients have combined.
- Divide the mixture between the 12 muffin cases. I find it much easier to use an ice cream scoop to do this.
- Bake the muffins in the oven for 20-25 minutes until a skewer stuck in the middle comes out dry.
Notes
These muffins will keep in the fridge for up to 3 days. They can also be frozen and defrosted at room temperature.
Katherine says
Brilliant. We made the veggie version which went down a hit with all the family including my 8 month old. Will definitely make again!
★★★★★
Mehreen says
My 4 year old loves these, he normally doesn’t touch anything with cheese or tomatoes. Great for his lunch box.
★★★★★
Teresa says
Made these for my grandson great recipe and taste and smell like pizza . He loves them and perfect for packlunch as I struggle on different things to give him
★★★★★
gerald says
i love it
Izzy says
You have so many brilliant recipes on your site and these were no exception. LOVE!!!
★★★★★
Valerie says
Loved these so much. I make them for my daughter.
★★★★★
Maeve says
How could I adjust the recipe to make it gluten free? Would I need baking powder /xantham gum? I’ve found that just swapping in gf flour doesn’t often work!
Marianne says
Hi, I Have just made these gluten free using doves farm free from self raising flour, it contains xantham gum already and has come out well taste wise as a straight swap. The only thing I did for the second batch was added a little extra milk to make it more of the consistency you would expect it to have if it was made with wheat flour, this did mean it had a better rise to it as well as more moist. enjoy!
★★★★★
Val says
I baby girl is not good with textures like tomato skin, and like one of the other commenters, there’s a no-nut policy at her daycare. Can I use pasta sauce to replace the pesto and tomatoes? I’m not sure how much… I feel like too much liquid would destroy the recipe… Can you guesstimate a quantity for me based on your baking experience?
Ciara Attwell says
Yes pasta sauce will be fine. If the texture seems to soft just add a tiny bit of extra flour in!
Sarah says
Would love to make these for the kids lunched but their school has a no nuts policy, therefor no pesto. Can you recommend a substitute – would pizza base sauce work?
Ciara Attwell says
Yes you can definitely use a pizza sauce or tomato puree instead. Maybe add some dried oregano to help with the italian taste!
Kate says
Just discovered your vlog & blog! Amazing! I have a 6 year old who’s currently turned fussy after being good with food & is losing weight! Just making a batch for when he finishes school today. I’m sure my 1 year old will enjoy them too!!! Thank you so much, pretty sure I will be looking you up daily. Keep up the good work xxxx
Eshu says
This blog is full of good food.I am glad to found it.
Ciara Attwell says
Thanks Eshu!
Rachel says
I am so glad I have found you! I have a 7 year old fussy eater, which given I am also a keen food blogger can sometimes be a little challenging!
Looking forward to trying out your recipes and tips.
Ciara Attwell says
Thanks Rachel, I have a fussy 6 year old so I feel your pain!!