Our Back to School Savoury Lunchbox Muffins make a satisfying snack or a great alternative to sandwiches and wraps in children's (and grown ups!) packed lunches. They can be frozen in a sealed container or freezer bag and brought out individually to defrost overnight; making them a tasty and convenient stand-by for those days when time or food supplies are running low.
- 30g baby spinach, finely chopped
- 100g fresh tomatoes, finely chopped
- 75g ham, finely chopped
- 30g onion, finely chopped
- 150g cheddar cheese, grated
- 150ml milk
- 75g butter, melted
- 250g white self-raising flour
- 2 eggs
- Vegetable stock cube, crumbled
- Salt and pepper
- Pre-heat the oven to 180 degrees Celsius
- Fill a 12 hole muffin tin with muffin cases and set to one side
- Whisk the eggs, then add the melted butter and milk and stir to combine
- Stir in the chopped onion, spinach, tomatoes, ham and cheese
- Add the salt, pepper, flour and crumbled stock cube and mix well to combine
- Using an ice cream scoop or spoon, divide the mixture between the 12 muffin cases
- Transfer to the pre-heated oven and bake for around 35 mins, until the tops of the muffins are golden brown and spring back when touched
- Transfer to a metal rack to cool
You can easily substitute different ingredients for the ham if you're catering for vegetarians and the onion, spinach and tomato can be changed to other vegetables depending on family preferences and what you have available at the time. We like using spring onion, peppers, salami and chorizo for a change sometimes.
Why not give them a try? Please let us know how you get on!