Easy lunchbox idea – vegetarian cheesy muffins

Today is the last day of the Easter school break here in Sydney and it is cold and raining. We have my best friend’s daughter over for the day and I have used this time when gals are distracted to get my bake on.

In between dancing and building a fort Miss7 decided she wanted to help out and I suggested she make something that she can take in her school lunchboxes. We decided upon savoury muffins, something I have never made before. 

And in fact I still haven’t made them as Miss7 managed to do the whole thing from scratch. That’s how easy they are. It is quite old-school in that no mixers are required. You can mix it up with whatever you have in the crisper and I am sure they will still taste great. Try zucchini instead of carrot, or peas instead of olives. Fetta would taste great as would diced cooked sweet potato.

I have already told Miss7 that I will betaking some of these to work as an easy breakfast option, so don’t think they are a child-only affair.

After muffins are cold wrap in cling film and place in freezer. Place frozen muffin in lunchbox – by lunchtime it will be good to go.

GATHER:

1 ½ cups self raising flour

1 ½ cups grated cheese – we used a mix of tasty and mozzarella

1 carrot, finely grated

½ cup sliced black olives

decent shake of Italian herbs

S&P to taste

3 tablespoons mild salsa – we were almost out so added in some pizza sauce with herbs

1 egg

¾ cup milk

LET’S GET TO IT:

Preheat oven to 180C and line cupcake pan with liners.

In a large bowl stir together the flour, cheese, dried herbs, S&P, olives and carrots.

In a small jug combine egg, milk and salsa with fork.

Make a well in dry and pour wet into dry and stir with silver spoon until just combined – do not over-mix.

Scrape into cupcake liners and bake for 15-18 minutes / until a skewer inserted comes out clean.

Cool on wire racks.

Tags: bake, cheese, child-friendly, easy, lunch, lunchbox, olives, savoury, savoury muffins