5 minute cheesy muffins
These muffins are one of those “keep in rotation” recipes. They’re quick, flexible, and actually do something for your lunchbox: eggs and cheese bring protein and fats for satiety, while the cauliflower adds a bit of fibre and veg exposure without changing the taste. Easy to prep, easy to eat, and easy to batch.
- 6 eggs
- 1 cup grated cheese
- ½ cup frozen cauliflower rice (no need to thaw)
- 1 cup spelt flour
- ¼ cup olive oil
- 1 tsp baking powder
- Salt & pepper
Preheat oven to 180°C and line or grease a muffin tin.
Add all ingredients to a large bowl. Stir until fully combined into a thick batter.
Scoop into muffin cups, filling about ¾ full.
Bake for 20–25 minutes, until set and lightly golden on top.
Let cool slightly before removing from the tin.
Texture check
- Too wet inside → bake 3–5 minutes longer
- Too dense → next time add 1–2 tbsp milk or yogurt for a lighter crumb
- Protein + fats → help keep kids full through the school day
- Hidden veg without resistance
- Freezer-friendly and batchable
- Works for breakfast, lunchboxes, or after school
Store in an airtight container.
For best texture and flavor. Can be kept longer if well-sealed.
there's a reason these recipes work so hard for kids
They're all built around The Lunchbox Formula™ — the simple framework for packing food that helps kids get through the school day in one piece.
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