When it comes to lunchboxes, I'm super keen to get as much veg in there as possible. These ham and veggie muffins are no different. They really pack in the veggies and are also quite high in protein- which is great for getting kids through the school day.
Just as you can't run a car without any fuel, kids need fuel to get them through the school day. But not just any fuel, lunchboxes full of junk will fill them up, but they won't get them running to their full potential. So here's what I do: I aim to up the protein, lower the sugar and basically avoid crap.
No-one wants a classroom full of tired cranky little so and so's in the classroom in the afternoon- been there done that! I've written before about how you might be packing heaps of stuff, but not the right stuff, so if that interests you, check out my article about packing smarter, not bigger here.
The great thing about these muffins is although they are packing protein in, the kids tend not to notice because all the other flavours help to mask it. They can easily become the "main event" of lunchtime as they are basically everything a kid needs for lunch!
I'm lazy, something which you benefit from because you can mix these ham and veggie muffins all in one bowl, get them baked and then get them into lunchboxes, or freeze them. They freeze really well and defrost well in the lunchbox too.
more savoury muffins
If you're looking for other savoury muffins for the lunchbox, I've put together a list of our favourites, to help you get some baked and in the lunchbox this week! Today's recipe is just below.
Let's get cooking!
Ham and veggie muffins
Ingredients
- 2 large zucchini grated
- 1 cup frozen corn kernels
- 50 g ham cut into slivers
- 1 cup grated cheese
- 1 handful baby spinach thinly sliced
- 1.5 cups self raising flour
- 1 cup milk
- 3 eggs
- 3 tablespoons olive oil
Instructions
- Preheat the oven to 180 degrees and grease and flour 1 18 hole muffin tin (or use a silicone one).
- In a bowl combine the zucchini, corn, ham, cheese, spinach.
- Add in the flour and mix briefly.
- Add the eggs, milk and olive oil.
- Fold through until just mixed.
- Spoon evenly among the muffin holes.
- Bake for 25 minutes or until a skewer comes out clean.
- Allow to cool in the muffin tray for 10 minutes.
- Put on a wire rack to cool completely.
Shannon says
Delicious and easy! Will make again
I kept out the greenery & replaced with a grated carrot. Added some feta, onion and garlic powder. A winner with the whole family
Chryssy says
Hey these sounds amazing! Can I just ask.. how long can you keep these in the fridge/freezer for and can these be heated up and if so what’s the best/safest way to do this? Thank you from the UK! 🙂
Kylie says
I keep in the freezer for max 3 months and I defrost either in the fridge or I zap them in the microwave for about 40 seconds if I forget.
Lyndal Morse says
Can the cheese be replaced for a dairy free kiddo? If so, with what please?
Kylie says
you could try grated tofu- or dairy free cheese.
Maria says
Sorry but how much is1.5 cup in grams approx. Don’t have that kind of cup.