Lunchbox Muffins

lunchbox muffinsIf you’re anything like me, you’re always looking for creative ways to add nutrition to lunchboxes!  One of my favourites is the savoury muffin – they’re quick and easy and there are endless combinations to suit your kids’ tastes. I have found one trick that seems to work … I always use bacon, salami or chorizo in my savoury muffins to boost flavour – they risk tasting bland without something strong. For a vegetarian option, olives are ideal.  Stick to the basic recipe below and from there, you can add whatever cheese your kids like (cheddar, feta, ricotta, parmesan) and hide lots of vegies (spinach, carrot, zuccini, onion etc).   Would love to hear what combinations you come up with … here’s a few suggestions to get you thinking:

Spinach and Ricotta
Chorizo, Cheddar and Spinach
Bacon and Cheese
Capsicum, Olive and Salami
Zuccini, Bacon and Carrot

Lunchbox Muffins – Base Recipe

Ingredients – makes 16 muffins

150gms of cheese, grated
2 eggs
150gms bacon
350gms French flour
2 tsp baking powder
1/2 onion, finely diced
large handful baby spinach leaves
1 tbsp fresh herbs of choice
250gms milk
1 tbsp olive oil


Preheat the oven at 180 degrees.

Saute the onion and bacon/salami for 5 minutes until just cooked.  Put all the ingredients into a food processor and process until combined.

Spoon tablespoons into a well-greased muffin pan (N.B I have tried with paper wrappers and without and find without is best.  The kids complained of the wrappers sticking to the muffin which means they don’t bother eating it).  Bake for approx 25 minutes or until golden brown.

These freeze really well.  They’re also great to reheat in the oven for at-home lunches.  You may choose to cut them in half horizontally and spread with cream cheese or marscapone.


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