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Red Pepper and Parmesan Muffins

Course: Appetizer, lunch, Side Dish
Keyword: muffin, parmesan, Red peppers
Servings: 12 muffins
Author: Joy Skipper


  • 3 red peppers halved and deseeded
  • 250 g self-raising flour
  • 30 g parmesan cheese grated
  • ½ tsp mustard powder
  • 150 ml milk
  • 2 eggs beaten
  • 75 g butter melted
  • 100 g cream cheese
  • ¼ tsp smoked paprika
  • salt and pepper


  • Place the peppers cut side down onto a baking tray and place under a hot grill for 12-15 minutes, until the skins are completely black. Remove from the oven and place in a bowl, covering with cling film until cold.
  • Remove the blackened skin from the peppers then dice the flesh and reserve.
  • Preheat the oven to 180°C, 160°C fan, gas mark 4. Line a 12-hole muffin tin with paper cases.
  • Place the flour, half the grated Parmesan cheese and the mustard powder into a large bowl. Season with black pepper.
  • Whisk together the milk, eggs and melted butter, then pour the wet mixture into the dry and mix very lightly together.
  • Add the diced peppers and mix a little more, but do not over-mix.
  • Divide between the paper cases and top with the remaining grated Parmesan cheese.
  • Bake for 20-22 minutes, until golden. Remove from the tin and cool on a rack before topping with cream cheese, salt and pepper and a sprinkling of smoked paprika.