May 14, 2019

Do you remember the old school lunches you used to have as a kid, with the classic Vegemite sandwich (without crusts, of course!) and the healthy apple you’d trade for your friends Roll-Up (it still counts as fruit)? Well, here’s a treat you can create a packed lunch with for adults and kids alike—cheese, basil and black pepper muffins!


  • 2 Weet-Bix
  • 2 cups self-raising flour
  • Sprinkle of salt
  • Lots of cracked pepper
  • 1 ½ heaped cups grated chedder cheese
  • 1 handful fresh basil leaves
  • 3 eggs
  • 1 ½ cups milk
  • ½ tsp baking powder


  1. Preheat the oven to 180ºC and grease a muffin tin.
  2. In a large mixing bowl, crumble the Weet-Bix into fine crumbs using your hands. Add the flour, baking powder, salt and black pepper and whisk to combine. Add the cheese and basil and make a well in the centre of the bowl.
  3. Whisk the eggs in a separate, smaller mixing bowl. Add the milk and stir to combine.
  4. Pour the egg and milk mixture into the well and gently fold the ingredients until the flour is incorporated.
  5. Spoon the mixture into the greased muffin holes, filling the mixture about 3/4 of the way.
  6. Bake in the oven for 20-25 minutes (rotating the pan halfway through to ensure even cooking) until a skewer inserted into the middle comes out clean.

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For more stories on living, creating and exploring the local neighbourhood, read the Watagan Park Wanderer Magazine here.

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