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Home » Lunchbox Ideas » Spinach & Cheese Savoury Lunchbox Muffins

Spinach & Cheese Savoury Lunchbox Muffins

November 16, 2016 by Ciara Attwell, Updated July 2, 2020

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Delicious savoury muffins packed full of vegetables like spinach and peppers; perfect for a family lunch or a kids afternoon snack!

spinach & cheese savoury lunchbox muffins

I don’t know what it is about this time of year but it always makes me crave big fluffy savoury muffins. Packed with cheesy deliciousness I guess they are the ultimate comfort food that you can grab and go at any time! 

As well as lots of delicious cheese I’ve packed these savoury muffins with spinach and red peppers too, cause you know I like to sneak some veggies into as many recipes as possible! 

I also have one secret ingredient that takes these muffins to a whole new level – the humble stock cube! It really helps to add a burst of flavour and seasoning to the muffins so don’t leave it out!

savoury lunchbox muffins

As well as being super delicious, these savoury muffins are really easy to make. Everything can be mixed in one bowl by hand so there’s no special equipment required.

They taste so good warm from the oven but are equally good cold too. I like to have them for lunch, served with some salad or veggies and they’re perfect for popping into lunchboxes too and they also make a great after-school snack for kids.

savoury muffins in a lunchbox

For another great lunchbox recipe check out my Savoury Pizza Muffins!

lunchbox pizza muffins

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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Delicious savoury muffins packed full of vegetables like spinach and peppers; perfect for a family lunch or a kids afternoon snack!

Spinach & Cheese Savoury Muffins


★★★★★ 4.5 from 22 reviews
  • Author: Ciara Attwell @ My Fussy Eater
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 minutes
  • Yield: 12 1x
  • Category: Lunch
  • Cuisine: American
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Description

Delicious savoury muffins packed full of vegetables like spinach and peppers; perfect for a family lunch or a kids afternoon snack!


Ingredients

  • 2 medium eggs
  • 150ml  / 1/2 cup milk
  • 75g / 1/2 cup butter, melted
  • 150g  / 2 cups grated cheddar cheese
  • 1 spring onion, chopped
  • 75g / 2 cups fresh baby spinach, chopped
  • 1/2 red pepper, diced
  • 250g / 2 cups self raising flour
  • 1/2 vegetable stock cube (can use low or no sodium stock cube)
  • salt and pepper to taste (but can be left out)

Instructions

  1. Preheat the oven to 180c / 350f and line a muffin tin with 12 muffin cases.
  2. Gently whisk the eggs in a large bowl and stir in the milk and melted butter. Mix in the grated cheese, spring onion, baby spinach and diced pepper.
  3. Finally, add in the flour, salt and pepper (if using) and crumble in the stock cube and mix just enough until all the ingredients have combined.
  4. Divide the mixture between the 12 muffin cases and bake in the oven for 20-25 minutes until cooked through (a skewer stuck into the middle should come out dry).
  5. These muffins can be frozen once they have cooled completely. To defrost simply leave out for a few hours or overnight.

Notes

Suitable from 12 months old.

1 muffin2111.3 g161.5 mg12.7 g7.1 g16.9 g2.6 g8.8 g
Delicious savoury muffins packed full of vegetables like spinach and peppers; perfect for a family lunch or a kids afternoon snack!

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Filed Under: Lunchbox Ideas, Nut Free Recipes, Recipes, Vegetarian Tagged With: cheese, muffins, spinach

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Comments

  1. A desperate/tired mum says

    May 6, 2019 at 9:42 pm

    I’ve just tried it, it’s the best recipe I’ve come across so far. It’s the first time they rise so well and are so tasty at the same time!!! Thank you!!!!

    ★★★★★

    Reply
    • Ciara Attwell says

      May 21, 2019 at 11:05 am

      Aww thank you!

      Reply
  2. Yasmin says

    April 21, 2019 at 4:24 pm

    Thanks for this recepie it’s absolutely amazing my whole family loved it ❣❣❣

    ★★★★★

    Reply
  3. Jill millen says

    February 19, 2019 at 10:19 pm

    Just made these today…fabulous, my husband can’t wait to take with him to golf and make his friends jealous, and my daughter will be having some to take to work as she never finds time for healthy lunches being a busy mum. Going to try out your other recipes very soon.

    ★★★★★

    Reply
  4. Anonymous says

    February 19, 2019 at 6:54 pm

    These did not work out at all.

    ★

    Reply
  5. Anonymous says

    January 11, 2019 at 5:41 pm

    great, easy, tasty, my kids love them. i’ve made them 6 times

    ★★★★★

    Reply
  6. Elfi says

    September 9, 2018 at 9:44 am

    Fantastic recpipe, so easy to make. I didn’t have red peppers but I added some crispy bacon bits and more spring onion. they came out delicious. I will serve them with my starter platters at my restaurant today.

    ★★★★★

    Reply
  7. Reshma says

    August 23, 2018 at 12:11 pm

    Just made these, reduced spinach, added mushrooms..they turned out beautifully. Also had to add soy milk (unsweetened) instead of milk, and an onion instead of a spring onion since this is what I had at hand. Just a question though, (my lack of experience with making muffins)
    .is the batter more dough like than runny?

    Reply
    • Anonymous says

      January 20, 2019 at 7:07 pm

      I would think it should be more like dough, because the recipe says that you may mix with your hands. Thanks for the great idea with the mushrooms! Going try that out!

      Reply
  8. Laura says

    August 5, 2018 at 3:56 am

    These are so good! I substituted some of the flour with cornmeal and loved the flavour. I did misread the ingredients in a hurry and ended up adding 1/2 a cup of stock instead of 1/2 a cube ?… so baked the cupcakes a little longer. I had some excess batter because of it, and made pancakes… they were delicious!! Thank you for sharing.

    Reply
  9. Rebecca Wilson says

    August 2, 2018 at 4:00 am

    I just made a batch of these and they are delicious! My one year old loved them. Will definitely be making them again. I found it a little difficult to distribute the crushed stock cube evenly throughout the mix – any tips to correct for next time?

    SO delicious. And a nice snack for the grown ups in the house too!

    ★★★★★

    Reply
  10. Anonymous says

    July 16, 2018 at 8:20 am

    For anyone interested each of these muffins contain 250 calories if you make 12 muffins

    Reply
  11. Sandra says

    July 16, 2018 at 4:31 am

    Do I need to grease paper cupcake liners?

    Reply
  12. Patrycia says

    July 15, 2018 at 7:30 pm

    These were very good! I want to comment for those who are looking to use a healthier flour. I used King Arthur “white whole wheat” flour which is not self rising so I added a tablespoon of baking powder. I also added a tablespoon of vital wheat gluten so that they wouldn’t get too dense bc of the whole wheat. Delicious and healthy. These will be on rotation in our house.

    ★★★★★

    Reply
  13. sarah says

    May 31, 2018 at 9:53 am

    yum

    ★★★★★

    Reply
  14. Andara Moeis says

    May 22, 2018 at 5:38 pm

    Cannot wait to try this great recipe! I only have mini muffin tin, what is the oven temp and baking time? thank you

    Reply
    • Ciara Attwell says

      May 23, 2018 at 8:54 am

      I’m not entirely sure as I have only made them in the normal size muffin tins. Keep the temperature the same but maybe bake for 12/15 mins then break one open to see if it’s fully cooked inside

      Reply
  15. Katie says

    May 19, 2018 at 1:06 am

    Very tasty and moist! Instead of self-raising flour you can add 1.5 tsp of baking powder per cup of flour! I look forward to making these more often in the future and experimenting with different veggies/cheeses.

    ★★★★★

    Reply
    • Ciara Attwell says

      May 19, 2018 at 8:30 am

      Thanks Katie, so glad you enjoyed them!

      Reply
  16. Lindsay says

    May 7, 2018 at 10:24 pm

    These are a perfect (much easier to make) alternative for my son, who is addicted to cheese scones. Is it possible to substitute the butter for olive oil? If so, how much do you recommend?
    Thanks,
    Lindsay

    Reply
    • Ciara Attwell says

      May 8, 2018 at 9:33 am

      Use the same quantities of oil. I would use a mild olive oil though rather than extra virgin as you don’t want that overpowering taste of a strong oil

      Reply
  17. Laura says

    April 29, 2018 at 9:30 am

    These look amazing! Do you have any idea what the calorie or fat content is please?

    Reply
    • Ciara Attwell says

      April 29, 2018 at 7:20 pm

      The nutritional info is below the recipe x

      Reply
  18. Dorota says

    April 29, 2018 at 1:59 am

    They are delicious in taste but we’re moist inside
    That’s how they should b?

    ★★★

    Reply
    • Ciara Attwell says

      April 29, 2018 at 7:21 pm

      They may have needed a few more minutes in the oven. Is your oven generally correct for temp?

      Reply
  19. Rebecca says

    April 18, 2018 at 10:07 am

    Just literally got these out the oven now they look fabolous and smell great ! Not tried my little one yet she’s a fussy eater though but loves cakes so I’m hoping I get to trick her into thinking it’s a cake going to give her them for lunch in a hour will keep you updated however if she doesn’t like them I will eat them all thanks for the recipe really easy to make !!

    Reply
    • Ciara Attwell says

      April 18, 2018 at 10:57 am

      Thanks Rebecca, fingers crossed she likes them!

      Reply
  20. Brenda says

    March 19, 2018 at 6:14 pm

    Had to try these after seeing so many great reviews and I was not disappointed, they’re lovely!

    ★★★★★

    Reply
  21. Angeli says

    February 21, 2018 at 10:20 am

    Thank you so much for this recipe! It was a great way to get more spinach into my little boy’s diet. He loves these muffins and enjoys helping to make them too. For parents out there with children who are fussy/selective eaters, your website is a great resource. Thanks again 🙂

    ★★★★★

    Reply
    • Emma Cole says

      March 24, 2019 at 6:26 pm

      Do you store there in the fridge on cooled or can they be left out

      Reply
  22. Mr Loto says

    February 15, 2018 at 11:14 am

    In this way you can make the children eat spinach! Congratulations, a really wonderful recipe!

    Reply
  23. Roshni says

    February 4, 2018 at 12:18 pm

    Made them
    This morning, my little one loved them for lunch!
    Just a couple of questions:
    1. Do they need to be stored in the fridge if I want to save them for tomorrow?
    2. Mine had a slightly soggy bottom, any ideas as to why?

    ★★★★

    Reply
    • Ciara Attwell says

      February 7, 2018 at 5:26 pm

      They will be ok out of the fridge until tomorrow. Any longer and I’d store them in the fridge. Maybe trying taking them out of the tin straight out of the oven so the bottom doesn’t go soggy

      Reply
  24. Emma says

    January 21, 2018 at 5:26 pm

    I love these. Easy to make and delicious. My fussy toddler enjoys them and they’re great to take out with us as a snack or a quick lunch. I make a batch of 24 each time as they go so quickly!

    ★★★★★

    Reply
  25. Vicky says

    October 17, 2017 at 1:19 pm

    These are great, it’s my 2nd time making them 🙂
    Can you reheat them after they’ve been defrosted?

    Reply
    • Ciara Attwell says

      October 29, 2017 at 12:01 pm

      Yes you can reheat them!

      Reply
  26. Kirst says

    October 1, 2017 at 3:58 pm

    Mine are more like mini omelettes than muffins. What did I do wrong? 🙁

    Reply
    • Ciara Attwell says

      October 1, 2017 at 8:25 pm

      Is your oven at the right temperature? Doesn’t sound like they have cooked properly.

      Reply
      • Amy says

        September 15, 2019 at 9:55 am

        Hello, just about to try this recipe! Is the butter unsalted or salted ?

        Reply
  27. Lisa says

    September 8, 2017 at 1:39 pm

    I cannot find vegetable stock cubes. Can chicken stock cubes be used instead?

    Reply
    • Ciara Attwell says

      September 9, 2017 at 7:48 pm

      Yes thats totally fine!

      Reply
  28. Shalina says

    September 7, 2017 at 11:55 am

    These are a hit! I was looking for an alternative to sandwiches for my son when he starts school and my cousin recommended this. My son just polished off 1.5 muffins, someveggies and a yoghurt. Thank you so much 🙂

    Reply
    • Ciara Attwell says

      September 9, 2017 at 7:48 pm

      Thats brilliant. so glad he liked them!

      Reply
  29. richard p schmidt says

    August 26, 2017 at 1:27 pm

    if i put the batter in mini muffin tins how much should i reduced the baking time?

    Reply
  30. Dalia says

    August 14, 2017 at 6:18 pm

    Sounds really good! Will be trying it now! Can we substitite the regular flour with whole wheat? Do i need to alter anythimg else?

    Reply
    • Ciara Attwell says

      August 14, 2017 at 7:50 pm

      Yes you can sub for wholewheat. But be warned that it might make the muffins a little stodgier. These are very light with plain flour but wholemeal, although healthier, can alter the consistency a bit!

      Reply
    • J says

      March 9, 2019 at 2:48 pm

      My 5year old child loved them, accidently missed out the stock cube and spinach and they were still nice. I am making tomorrow and adding ALL of the ingredients for pack lunch. Fingers crossed.

      ★★★★★

      Reply
  31. maria says

    August 9, 2017 at 7:02 pm

    Hi! I was looking for a recipe of this kind and yours sounds super! I would like to know if I can divide all ingredients by half, as I only have a 6-piece muffin tin. Thanks a lot!

    Reply
    • Ciara Attwell says

      August 14, 2017 at 7:52 pm

      Yes that will be fine!

      Reply
      • Maria says

        August 22, 2017 at 4:19 pm

        Thanks a lot! As soon as I cook this I will leave a comment 🙂

        ★★★

        Reply
      • Maria says

        August 24, 2017 at 3:35 pm

        Made the muffins, they turned out really tasty! And ust one single muffin with anchovy salad gives you the feeling of a full meal!

        Reply
  32. Shell says

    August 4, 2017 at 8:54 pm

    Am going to have a go at making these this weekend, anyone know how many calories are in each muffin?

    Reply
  33. Abi says

    June 30, 2017 at 5:30 pm

    So easy to make!! Literally just made them as in my LO is eating one currently and me and my OH tried one and thought they were lovely!! We’ve had many a night of dinners on the floor recently and I desperately wanted to start giving my son healthy food again as we’d had a bit of a lull and he seems to be enjoying them and actually eating it!! I’m made up and will definitely be making again! I doubt my daughter would eat as she can see and feel the vegetables but I will definitely try when she is back from her Grandma’s .. but hey 1 out of 2 isn’t bad and I’ll take it! Thank you so much for the recipe 🙂

    Reply
    • Ciara Attwell says

      July 2, 2017 at 8:44 am

      Thank you for your lovely comment Abi. Its always such a relief when you find recipes that your kids will actually eat! Im exactly the same with my two!!

      Reply
  34. Ashlyn says

    June 26, 2017 at 3:16 pm

    These looks amazing!! Fabulous lunch idea.

    Reply
  35. Ami says

    June 24, 2017 at 9:36 pm

    OMG!!!! As in Oh My Goodness!!!
    I just made these as a savory dish for Eid tomorrow and as soon as they cooked my family already tore into them. I am now making a second batch. Only thing is the this next batch I have added some paper thin chilis and dhunya (coriander).

    This receipe is Out Of This World!

    ★★★★★

    Reply
    • Ciara Attwell says

      June 25, 2017 at 6:34 pm

      Thank you so much Ami! I love these too and they don’t last very long in my house either!! Make a double batch the next time I think!!!

      Reply
  36. Shivani says

    June 7, 2017 at 12:28 pm

    Can v use wheat instead of the usual flour? What will be d variation? And… Using a flax egg instead of a whole egg will not alter the total weight and composition of the muffin?

    Reply
  37. EJ says

    May 18, 2017 at 12:10 pm

    Just made these and they went down well, thanks

    Reply
    • Ciara Attwell says

      May 18, 2017 at 12:23 pm

      That’s brilliant!

      Reply
  38. Lynn Negus says

    May 1, 2017 at 8:33 am

    I would like to make these for a party next weekend. Can these be frozen if I make them today?

    Reply
    • Ciara Attwell says

      May 1, 2017 at 9:00 am

      Yes they can!

      Reply
  39. Jenn says

    March 8, 2017 at 4:30 pm

    If I don’t have the stock powder can I leave it out?

    Reply
  40. Amanda says

    March 1, 2017 at 7:15 am

    Can I use frozen spinach instead of fresh baby spinach? Thanks.

    Reply
    • Ciara Attwell says

      March 1, 2017 at 5:17 pm

      Yes but you need to make sure its completely drained as you don’t want to add any extra water to the mixture!

      Reply
      • Amanda says

        March 1, 2017 at 10:18 pm

        Ok, thank you 🙂

        Reply
  41. Saran says

    February 20, 2017 at 6:02 pm

    I made these today for my little one, hoping he loves them! The batter was quite thick, I’m not sure I converted my ingredients properly; any chance of showing the recipe with the ingredients measured in cups?

    Reply
    • Ciara Attwell says

      February 20, 2017 at 7:50 pm

      Hello! The batter is supposed to be quite thick and gloopy so sounds like you had it right!

      Reply
  42. Emily Beilby says

    January 30, 2017 at 1:40 pm

    These are delicious. Great recipe thank you ????

    ★★★★

    Reply
  43. Ainsley says

    January 11, 2017 at 12:50 pm

    My son has an allergy to eggs, what would be the best thing to replace eggs with if any, in these kind of savoury recipes? I know he would love most of these!

    Reply
    • Ciara Attwell says

      January 12, 2017 at 3:39 pm

      I haven’t tried this method myself but you could trying using a flax egg instead. Here’s the instructions how to make it http://www.myfussyeater.com/make-flax-egg/ As I said I haven’t tried it myself in this specific recipe but please do let me know how you get on!

      Reply
  44. Maree Concato says

    January 4, 2017 at 5:01 am

    These were delicious. I made these for my son and then my husband and I ended up eating them.

    ★★★★★

    Reply
    • Ciara Attwell says

      January 4, 2017 at 9:24 am

      Yay! So glad you liked them. Better make a double batch next time!!

      Reply
  45. nim says

    December 2, 2016 at 3:17 pm

    can you freeze these?

    Reply
    • Ciara Attwell says

      December 5, 2016 at 1:27 pm

      Yes you can, after cooking.

      Reply
  46. Stacey says

    November 23, 2016 at 6:02 pm

    These look so delicious Ciara!

    ★★★★★

    Reply
    • Ciara Attwell says

      November 23, 2016 at 8:37 pm

      Thank you Stacey!

      Reply
      • Sarah says

        October 10, 2017 at 12:48 am

        Hello! I just made these muffins…twice actually, and neither batch look anytime no like your picture. They look like hard, rubber cement. I have pictures if you’d like to see for yourself. The first batch I forgot to add milk, so I figured that was the issue. I also used whole wheat flour. My second attempt (where I remembered to add milk and used white flour) doesn’t look much better. Question: is self raising flour different than regular flour?

        Reply
      • sanaa says

        October 24, 2017 at 6:26 am

        I will try today……looks v nice

        ★★★★★

        Reply
        • Ciara Attwell says

          October 29, 2017 at 11:56 am

          Thank you!

          Reply

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Hi, I'm Ciara! I'm a food writer and cookbook author and I'm always looking for new ways to make food fun and interesting for kids! I specialise in fussy eating and share tips and tricks to get your kids eating better along with lots of family friendly recipes. Read More…

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