These savoury muffins are simple to whip up in your Thermomix! They’re a nutritious, tasty light meal.
An awesome addition to anyone’s lunchbox – child or adult! Also great served straight out of the oven with a side salad.
They are very tasty, super filling and much more nutritious than many other savoury muffins, plus the Thermomix makes light work of whipping up that batter!
How to make these Savoury Muffins in your Thermomix
(Full recipe is below this visual guide)
Just a few steps and these are in the oven. Then it’s just a 15 minute (baking) wait til they’re ready!
After pre-heating the oven to 180C and preparing a muffin tray, blitz cheddar cheese in mixer bowl. Transfer to a bowl and set aside for now.
Next, place red kidney beans, sour cream, butter and eggs in mixer bowl. Blitz to chop and combine thoroughly.
Add red capsicum and chop.
Add flour, corn kernels, tomato paste, baking powder, onion flakes, cumin, garlic granules, salt and most of the cheese. Mix.
Spoon mixture into muffin tray. Top with remaining cheese. Bake 15 minutes. Magic!
More Great Lunchbox Recipes
I have a great selection of recipes here on the blog and in my cookbooks that are just perfect for lunches and snacks! In fact, I have an entire cookbook dedicated to exactly that.
You can find . Lunches and Snacks Made Easy here
Here are some fitting recipes you’ll find here on the blog:
Cheesy Savoury Muffins
Spelt Scrolls – Sweet or Savoury
Vegetarian Sausage Rolls
Spinach and Corn Pikelets
Apple Berry Pancakes
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These tasty savoury muffins are so flavoursome and have the perfect texture!
Calories: 159 kcal
100 g tasty cheese diced 2cm 400 g can red kidney beans drained, rinsed 100 g sour cream 50 g butter 4 eggs 70 g red capsicum diced 2-3cm 120 g unbleached white spelt flour or plain flour or ORGRAN gluten free flour 120 g corn kernels 60 g tomato paste 2 tsp baking powder 2 tsp dried onion flakes or 1 tsp onion powder 1 tsp ground cumin 1/2 tsp dried garlic granules or 1/4 tsp garlic powder pinch of salt
Preheat oven to 180°C. Grease muffin tins and set aside - I use 2 x 7 hole Tupperware silicon muffin forms, these don't need any greasing or preparation.
Place cheese in mixer bowl. Grate 6 seconds/speed 8/MC on. Remove from bowl, set aside. Into the bowl, place kidney beans, sour cream, butter and eggs. Blitz 6 seconds/speed 5/MC on. Scrape down bowl. Add capsicum. Chop 3 seconds/speed 5/MC on. Scrape down bowl. Add flour, corn kernels, tomato paste, baking powder, onion flakes, cumin, garlic granules, salt and 80g of the cheese. Process 15 seconds/speed 3/MC on.
Spoon mixture into the holes in the muffin tray, dividing evenly between 14 holes. Sprinkle muffins with remaining 20g of grated cheese.
Bake 15-20 minutes, or until the muffins feel firm when you tap the top. Transfer to a cooling rack.
Serving: 1 muffin | Calories: 159 kcal | Carbohydrates: 14 g | Protein: 7 g | Fat: 8 g | Saturated Fat: 5 g | Cholesterol: 66 mg | Sodium: 287 mg | Potassium: 189 mg | Fiber: 3 g | Sugar: 2 g | Vitamin A: 499 IU | Vitamin C: 8 mg | Calcium: 119 mg | Iron: 1 mg
Please note, nutrition information is calculated via an online recipe nutrition calculator and is a guide only. It is provided as a courtesy and is not guaranteed 100% accurate. I am not a nutritionist or trained health professional.
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