Print hero

Cheese, basil and black pepper muffins

Serves: 12
Prep: 15
Cook: 25

    These muffins are a great snack to pack in lunchboxes for kids and adults!


    • 2 Weet-Bix
    • 2 cups self-raising flour (for more fibre, replace half the white flour with wholemeal self raising flour)
    • 1/2 tsp baking powder
    • 1/5 tsp salt
    • lots of freshly cracked black pepper
    • 1 1/2 heaping cups cheddar cheese, grated
    • 1 handful fresh basil leaves
    • 3 eggs
    • 1 1/2 cups milk


    1. Preheat the oven to 180ºC and grease a muffin tin.
    2. In a large mixing bowl, crumble the Weet-Bix into fine crumbs using your hands. Add the flour, baking powder, salt and black pepper and whisk to combine. Add the cheese and basil and make a well in the centre of the bowl.
    3. Whisk the eggs in a separate, smaller mixing bowl. Add the milk and stir to combine.
    4. Pour the egg and milk mixture into the well and gently fold the ingredients until the flour is incorporated.
    5. Spoon the mixture into the greased muffin holes, filling the mixture about 3/4 of the way.
    6. Bake in the oven for 20-25 minutes (rotating the pan halfway through to ensure even cooking) until a skewer inserted into the middle comes out clean.


    • Store any uneaten muffins in an airtight container or in the freezer, wrapped well and individually in plastic wrap.

    Find a recipe

    Looking for more?

    Featured recipes