Pea, Pepper & Spinach Lunch Box Muffins

May 26, 2023

These delicious savoury muffins from The Cook and Him are packed with the flavour and goodness of pea flour and fresh red peppers and spinach. They're perfect for a lunchbox or afternoon snack.

Green pea flour has a lovely pale green hue and subtle pea flavour, perfect for both sweet and savoury baking. It’s great for batters, pancakes, bhajis, dhosas and makes quick and easy soups, sauces and dips. It works exceptionally well here with eggs and cheese for a satisfying savoury flavour.

Makes 12 muffins

Ingredients

250g Green Pea Flour - or alternatively try Yellow, Marrowfat or Wrinkled Pea Flour
3 medium Eggs - or use 3 tbsp Chia Seeds soaked in 9 tbsp Water
120ml Oat Milk
75ml Olive Oil
1 Vegetable Stock Cube
2 ½ tsp Baking Powder
1 tsp Salt and a few grinds of Black Pepper
½ tsp Dried Garlic Powder
½ tsp Dried Thyme
1 tsp Wholegrain Mustard
160g Cheddar Cheese, grated
3 Spring Onions, thinly sliced
2 Handfuls of Baby Spinach, shredded
1 Red Pepper, deseeded and diced

Method

Preheat the oven to 180 Fan / 200 C / 400 F / Gas 6 and line a 12-hole muffin tin with cases
Crack the eggs into a large bowl and whisk with the milk and oil.
Crumble in the stock cube then whisk that in along with the salt and pepper, baking powder, garlic powder, thyme and mustard
Using a rubber spatula stir in the cheese, spring onions, spinach and pepper then gently fold in the pea flour
Spoon into your 12 muffin cases (filling the cases around half full) and bake for 20-25 minutes until a skewer or toothpick inserted in the centre comes out clean
Allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely
Store in an airtight container in the fridge or freeze if you're not using them in the next few days!

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