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?
- 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
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.