We know how busy everyone can get. Sometimes it feels overwhelming. Plan ahead and please ask for help. Health Direct is a great resource.
Schoolyard Stories is here to help with the little things, like easy lunchbox recipes. We hope it adds a little warmth to your day.
Filling, quick and easy vegetarian treats. These lovely little savoury lunchbox muffin also make a great breakfast-on-the-go.
Ingredients
Makes 12 savoury lunchbox muffins
1 cup (125g, 4oz)
plain flour
1 cup (125g, 4oz) wholemeal plain flour
1 tbsp baking powder
1/4 tsp salt
2/3 cup (80g, 3oz) Parmesan cheese, grated
2/3 cup (80g, 3oz) Cheddar cheese, grated
2 tbsps basil leaves, finely chopped
6-8 semi-sundried tomatoes, chopped
2 small zucchinis, coarsely grated
1 cup (75g, 3oz) mushrooms, chopped
Freshly ground black pepper, to taste
3/4 cup (185ml, 6fl oz) milk
1/3 cup (80ml, 3fl oz) light olive oil
2 eggs
Method
Preheat the oven to 190°C (375°F, Gas Mark 5). Grease a 12-hole muffin tin with oil or butter.
Sift together the flours, baking powder and salt into a large bowl. Gently mix through the Parmesan, cheese, basil, semi-sundried tomatoes, zucchini and mushrooms. Season well with pepper and make a well in the centre.
In a separate bowl, use a fork to whisk together the milk, olive oil and eggs. Then, pour this into the flour mixture and use a flat spatula or large metal spoon to mix together until just combined. You want the mixture to have lumps in it. Too much mixing makes the muffins tough.
Spoon the mixture evenly into the prepared muffin holes.
Lastly, bake in oven for 30 minutes or until the muffins are lightly browned on top and a skewer inserted in the centre comes out clean.
Ensure you leave your savoury lunchbox muffins to to cool in the tin for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.
NOTE: Although these muffins are best eaten the day they are baked, you can freeze them for up to 3 months. Wrap individually in plastic wrap and seal in an airtight container.
