Cheese & Sun Dried Tomato Savoury Muffins {For Picnics & Lunchboxes}

The Cheese & Sun Dried Tomato Savoury Muffins are quick, easy and tasty and great for picnics. They’re also good for after school snacks and lunch boxes. I use a mixture of wholemeal and white flour to add more fibre.

Cheese & Sun Dried Tomato Savoury Muffins

  • Time:  15 mins prep + 20 - 30 mins baking

  • Makes: 12

  • Cost:  16p per muffin

  • Calories:  194 per muffin


  • 175g self-raising white flour

  • 100g self raising wholemeal flour

  • 1/2 tsp baking powder

  • Pinch dried basil or other dried herbs

  • 100g grated medium cheddar cheese

  • 2 eggs, whisked

  • 225ml milk

  • 80ml vegetable oil

  • 70g sun-dried tomatoes, chopped (from a jar in oil, drained)

  • 1 tsp mustard (optional)

  • 1 tbsp chopped chives (optional)

  • 1/2 tsp salt (optional)


  1. Preheat the over to gas mark 5 / 190 C. Line a 12-hole muffin tin with paper cases.

  2. Combine the flours, grated cheese, baking powder and dried herbs in a large bowl.

  3. Mix the remaining ingredients in another bowl or large jug. Make a well in the centre of the 'dry' ingredients and pour in the 'wet'. Using a blunt knife, stir until just combined. Do not over mix or you will get tough muffins.

  4. Dollop the mixture evenly into the muffin cases. Bake for 20 - 30 minutes until risen and golden.

To make the rustic paper cases: Cut 12 strips of grease proof paper into roughly 5cm x 30cm sizes (you want the strip to roughly wrap the muffin twice). Roll them into a cylinder shape and place into the greased muffin tray. Carefully dollop the mixture into the centre of the 'tubes' and bake as normal. They won't come out all perfect, but that doesn't matter. When cool, tie a small length of string around each muffin.