Mexi-Muffins – Lunchbox Freezer Stash

mexi muffins savoury thermomix muffins in background on wooden board, one in foreground on pink plate on white wooden surface scattered with parsley

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.

savoury mexi muffins two bowls of cheese, one diced into cubes, the other after grating in thermomix

Next, place red kidney beans, sour cream, butter and eggs in mixer bowl. Blitz to chop and combine thoroughly.

Red kidney beans in a strainer, sour cream, butter and eggs on a white bench top

Add red capsicum and chop.

red capsicum in white dish on white benchtop

Add flour, corn kernels, tomato paste, baking powder, onion flakes, cumin, garlic granules, salt and most of the cheese. Mix.

three bowls, each containing several ingredients for savoury mexi-muffins

Spoon mixture into muffin tray. Top with remaining cheese. Bake 15 minutes. Magic!

mexi muffins on cooling rack, birds eye view

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

Let’s Connect!

For more thermie inspiration, hints, tips and motivation, come on over and join over 50,000 members in our Facebook group.

You can also find us on Instagram and please tag me there if you make any of my recipes – I really love to see and hear from Bextas!

mexi muffins on cooling rack, birds eye view
Print Recipe Pin
4.80 from 5 votes


These tasty savoury muffins are so flavoursome and have the perfect texture!
Prep Time10 minutes
Baking15 minutes
Total Time25 minutes
Course: Light Meal, Lunchbox, Snack
Cuisine: Gluten Free, Mexican, Vegetarian
Keyword: Thermomix savoury muffins, Thermomix tex-mex
Servings: 14
Calories: 159kcal


  • 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.


Delicious warm or cold!


Serving: 1muffin | Calories: 159kcal | Carbohydrates: 14g | Protein: 7g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 66mg | Sodium: 287mg | Potassium: 189mg | Fiber: 3g | Sugar: 2g | Vitamin A: 499IU | Vitamin C: 8mg | Calcium: 119mg | Iron: 1mg

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.

Tried this recipe?Please rate it and leave feedback in the comments section below, or mention @Thermobexta or tag #Thermobexta on Instagram.
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8 years ago

These muffins are so yummy! Love the mexican taste, all the flavoure are spot on. Delicious!

Clairette Tricote!
8 years ago

I made these on Sunday for a picnic and to bring to work. They are really lovely! Cant’t wait to try the sushi tonight. Thank you so much for sharing all these great recipes. I just bought a thermomix and the French recipe book is a bit conservative for my taste. there is a lovely vegetarian book though : ) Cheers from Geneva!

9 years ago

Delicious!! I also only had greek yoghurt so subbed that for the sour cream. They were amazing hot out the oven with a little bit of butter… mmm. Really nice cold as well. Reheated beautifully the next day for lunch. Thanks Bek!!

Jo W
9 years ago

Yum yum yum
I only had Greek yogurt
I didn’t have butter so added an extra egg
I didn’t take the cheese out after the grate as I missed that step oops!
Used fresh corn sliced of the cob and it had a wonderful crunch in the cooked muffin.
You are the best!!

bec bio shot website

Hi, I'm Bec

I specialise in great tasting vegetarian Thermomix recipes and cater for a wide range of dietary needs. I love sharing here and in my cookbooks my healthy, delicious recipes (of course the odd treat too!) Whether you’re looking to ignite your thermo mojo, or just after some new, really tasty family friendly recipes, there really is something here for everyone



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