It's always a bit of a chore to think of school lunchbox ideas that are yummy, but also easy. These savoury muffins are just that! They take less than 10 minutes to prepare and taste great. Best of all, you can make a big double batch and freeze them individually. This means that lunch is ready even on those days you're in a total flap and running around like crazy... yep we all know those days!
You can mix and match the recipe to include any other vegetables you have lying around. I find that corn and chopped capsicum are yummy little additions too! And if you don't have any buttermilk, then simply make your own by adding 1tbs of lemon juice or vinegar into a cup of room temperature milk and stirring to combine. The buttermilk is what keeps these muffins perfectly soft and fluffy.
What are your favourite lunchbox recipes?
Lunchbox-Friendly Savoury Muffins
Ingredients
- 265 g self raising flour
- 100 g cheese , grated
- 280 g medium zucchinis (approx 2 zucchinis)
- 125 g shaved ham
- 180 g buttermilk
- 2 eggs
- 50 g vegetable oil
- sea salt and pepper to season
Instructions
- Grease and line a standard 12 hole muffin tin with muffin cases.
- Preheat oven to 180 degrees (160 degrees if using fan forced).
- Grate cheese on Speed 6 for 10 seconds. Set aside.
- Grate zucchini on Speed 6 for 5 seconds (or until finely grated). Place into a sieve or strainer and drain all of the excess liquid out. Return zucchini to the Thermomix bowl.
- Add all remaining ingredients (including the cheese) and mix for 20 seconds, Speed 3, Reverse.
- Scrape down the sides of the bowl and mix for a further 20 seconds on Speed 3, Reverse.
- Divide the mixture equally between the muffin cases.
- Bake in the oven for approximately 15 minutes or until cooked through (test with a skewer).
- Leave the muffins in the pan to cool slightly, before placing onto a wire rack to cool completely.
Jasmine says
Can these be made with full cream milk in place of buttermilk ?
Lauren Matheson says
Yes they sure can.
Fiona says
I came across this last night and of course they turned out beautifully. Now I’m wondering if anyone has been adventurous and tried other flavours but still have the same success? I see some have added corn, chives or tomato and herbs. I was hoping to do something like Char grilled capsicum and feta but wouldn’t be sure as to what qty to swap for. Keep the zucchini? Remove half? Thanks
Rebecca says
Will normal full cream work in this recipe?
Lucy says
I haven't personally used cream in place of the buttermilk so I can't give you a definite answer - but I'd love to hear how it goes!
Skye Werner says
What is the best way to store them fridge or just in a container on the bench?
Lucy says
Hi Skye, you can store them in an airtight container at room temp 🙂
SLing says
Hi Lucy. I tried this for school lunches based on all of the great reviews but my muffins turned out dense and congealed 😩. Any idea of what could have gone wrong? Followed the recipe exactly except I used plain flour with a teaspoon of baking powder and a tablespoon of white vinegar with milk.
Lucy says
Hi there! I wouldn't recommend making any changes to the recipe as any changes (however minor) can affect the muffins. It sounds like yours may have needed to be baked for longer (all ovens are different so continue cooking until cooked through when tested).
Yasmin says
These were delicious! Thanks for sharing the recipe. Any idea whether this recipe will work for wholemeal flour instead of white?
Lucy says
Hi Yasmin, I haven't personally tried it with wholemeal flour but I'm sure it will be fine!
Rebecca says
These are delicious. Just made a batch for my children, not sure they’ll last till morning ? thank you ?
kohlbies says
that 9s so goood
Barb says
I followed the recipe to the letter and after baking and cooling they tasted fine. But the next day when presented at morning tea at work, everyone commented on the weird floral aftertaste.
Lucy Mathieson says
Hi Barb, I'm sorry but I'm not sure on why you'd have a floral aftertaste?! I can't help unfortunately as I've never noticed it myself! x
Mara says
Hi Barb, I've noticed that in some cakes. It occurs when the flour hasn't been cooked long enough