Turn leftover bolognese sauce into delicious savoury muffins, perfect to pop into school lunchboxes for kids

If you’re ever left with a single portion of bolognese leftover then you need to try these muffins.

They’re really easy to make and everything is mixed together in one bowl. It’s always nice when there’s minimal washing up involved!

You can you use kind of leftover bolognese for this recipe. This is my classic Spaghetti Bolognese Recipe that I’ve been making for years and the kids love.

But use whatever recipe you and your family like. These muffins will also work with a veggie bolognese recipe made with Quorn or a similar meat free alternative.

Start off by mixing eggs, milk and butter in a bowl. Add the bolognese and some grated cheese, followed by flour and baking powder.

Line a muffin tray with cases. I prefer to use silicone cases as they are completely non-stick.

I also use an ice cream scoop to transfer the mixture into the cases. It makes it so much easier.

Once filled, the muffins are ready to cook.

Add to the oven and bake at 190c fan for 25 minutes.

Once cooked, the muffins will be golden brown on the outside.

Allow to cool for a few minutes before serving up straight away or storing in the fridge or freezer.

All the instructions are in the recipe card below.

They work so well for a non-sandwich lunch idea for kids, either at home or packed into a lunchbox for school or nursery.

If you liked this recipe you may also enjoy my Ham & Cheese Muffins

Print

Table of Contents

Toggle

Leftover Bolognese Muffins

---

Description

Turn leftover bolognese sauce into delicious savoury muffins, perfect to pop into school lunchboxes for kids

---

Ingredients

• 2 medium eggs
• 100ml milk
• 75g melted butter
• 250g leftover bolognese sauce
• 120g grated cheddar cheese
• 200g plain flour
• 2 tsp baking powder

---

Instructions

1. Preheat the oven to 180c and line a 12 hole muffin tray with cases.
2. Add the eggs, milk and melted butter to a large bowl and mix.
3. Add the leftover bolognese sauce and grated cheese and mix again.
4. Add the flour and baking powder and mix for a final time.
5. Transfer the mixture into to the muffin cases. I find the easiest way to do this is to use an ice cream scoop.
6. Bake in the oven for 25 minutes.

Notes

Leftover muffins can be kept in the fridge for up to 3 days and reheated in the microwave or oven if you wish.

To freeze, allow them to cool then pop into a freezer bag. These muffins will defrost at room temperature in a couple of hours.