Savoury Lunchbox Muffins

By Hazel OBrien
Related Categories: Cookbook Confidential, Uncategorized

 

Irresistible muffins, packed with vegetables, cheese, sage and cumin, these are perfect to make at the weekend and then enjoy in packed lunches. If you’re following the Phase 2 activities, you can use home-grown sage plucked proudly from your very own herb garden.

 

PREP TIME: 15 MINS • COOK TIME: 20 MINS 

 

2 medium free-range eggs

150ml (5fl oz) whole milk 

100ml (3½fl oz) olive oil 

120g (4¼oz) Cheddar cheese, grated 

2 teaspoons garlic granules 

1 teaspoon dried sage or finely chopped 

sage leaves from your herb garden 

1 teaspoon ground cumin 

250g (9oz) frozen chopped vegetable mix 

250g (9oz) self-raising flour 

oil spray (if not using muffin cases) 

salt and pepper 

 

 

Preheat the oven to 200°C (400°F), 180°C fan, Gas Mark 6. Beat the eggs in  a large bowl. Add the milk and olive oil and beat again. Next, stir in the cheese, 

garlic granules, sage, cumin and vegetables. 

 

Fold in the flour and some salt and pepper – the mixture will become stodgy, but  don’t worry! 

 

Line a 12-hole nonstick muffin tray with muffin cases (or lightly spray each muffin  hole with oil). Spoon the batter evenly into the muffin cases, making sure each one  is level. Bake for 20–25 minutes, until golden on top. 

 

Cool for a few minutes in the tray, then transfer to a wire rack to cool completely.  Store the muffins in an airtight container in the refrigerator. 

 

TIP 

  • This basic muffin batter works well with almost any vegetables, fresh or frozen, as well as with chopped ham. 

 

This recipe is from Get Your Kids to Eat Anything by Emily Leary

 

If you liked this recipe, why not try these Chocolate & Cherry Pots from Take One Tin by Lola Milne?