Savoury muffins are a bit of a thing in our house. They go into lunchboxes, are packed when we go out and are fast becoming the favourite for cheeky afternoon snacks. The haloumi, zucchini and mint muffins are no exception. You’ll see that these are actual muffin size, which is unusual for me, but I wanted to make an easy recess for Miss 5 so she only needs one container.
Muffins like these are so easy to make because you don’t need a mixer or anything fancy to do them! The other great thing about them is they generally are quite sturdy, so they survive a bit of banging around in a lunchbox.
I thought this one might not be kidfriendly- I thought they wouldn’t like the taste. But I was wrong and they are a winner. I think it’s the saltiness in combo with the sweetness of the mint, they just work really well.
If you want to freeze these, they defrost really well in a container in the fridge. You just need to make sure that they are completely cooled before popping in the freezer. These are also really yummy with a slathering of butter…
Muffins are surely a hit to kids, so I created these other muffin recipes that you can try on your own:
- Fetta, salami and capsicum savoury muffins
- Carrot and spice muffins
- Strawberry choc chip mascarpone muffins
Serving Size: 1 muffin
Amount Per Serving: Calories: 153 Total Fat: 6g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 31mg Sodium: 240mg Carbohydrates: 19g Fiber: 2g Sugar: 3g Protein: 7g