Remember to always check EVERY food label for allergens

Product ingredients and manufacturing processes change frequently. Always check the label for allergens when buying pre-packaged foods.

  • Serves12
  • Prep (min) 15
  • Cook (min) 25-30
  • Free from
  • Dairy (DF)
  • Egg (EF)
  • Gluten (GF)
  • Nuts (NF)
  • Peanut (PF)
  • Soya (SF)
  • Sesame (SeF)
  • Shellfish (ShF)
  • Fish (FF)

Eyeball muffins!

Pop these muffins into your lunchbox making sure to give them a cheeky wink, before you gobble them all up! Remember to let a grown-up check every packet label for allergens (and traces of allergens) before starting to cook.


1 grown-up
350g Doves gluten free plain flour
2 tsp baking powder (gluten free)
1 tsp bicarbonate of soda
2 sprigs fresh rosemary (chopped)
2 garlic cloves (crushed)
250g grated parsnip (OR 150g sundried tomatoes chopped)
200ml rice milk
100g Vitalite dairy free margarine (melted) (OR 6 tbsp sunflower oil)
60g cooking apple (cooked to a purée)
1 tbsp apple cider vinegar
Pinch of salt & pepper
2 tbsp tomato purée (OR roasted red pepper)
6 pitted black olives (for eyes


1. Take one grown-up and put them in charge. Wash your hands and cut 12 sheets of baking paper (roughly 15x15cm square) to line your muffin tin later on. 

2. Preheat oven to 180°C/gas mark 4. In a large bowl sieve flour, baking powder and bicarbonate soda. Add rosemary, garlic, parsnip, salt & pepper and mix away!

3. In a separate bowl stir together rice milk, melted margarine, apple purée and cider vinegar. Make a well in your dry mixture and pour in the liquid. Stir to combine (but not too much!)

4. Line each hole of the muffin tin with your baking sheets. Place a large spoonful of your muffin mixture into each. Top with a little squirt of tomato purée.

5. Slice black olives in half and place these on top to make the googly eyes!

6. Bake for 25-30 minutes or until golden brown. Leave to cool on a wire rack, then delve in! 

Tip: Great to pop in your lunchbox or serve warm with a soup! These muffins will keep in the freezer for up to a month (if there's any leftover!)

Watch the ingredients come to life in this short animation recipe video!