This recipe for Cheese and Vegetable Lunchbox Muffins was updated in July 2019 with new photography and enhancements to the recipe, including adding more vegetables and changing the flour to a whole wheat blend.
Muffins have to be one of my favourite freezer foods as they can easily be served for breakfast, snacks, lunch or even with dinner. These Cheese & Vegetable Lunchbox Muffins are no exception and they are perfect for school lunches. Packed with flavour (not to mention veggies) these are great as a school lunch option instead of sandwiches.
I love the flavour of these muffins. The capsicums add a little sweetness to the muffin and they are just so light and moist thanks to the zucchini and ricotta. You could also substitute the veggies in these muffins to what you have on hand or what the kids love to eat. Corn would work really well in these Cheese and Vegetable Lunchbox Muffins or grated sweet potato or pumpkin would too.
To freeze your muffins, let them cool completely before placing in a large zip lock bag. Try and freeze them so they are flat and separated to avoid them sticking together. When they are frozen solid it is fine if they are touching so you don’t need to keep them flat. It is recommended to use the muffins within 3 months.
I normally pack my lunchboxes the night before so these will defrost over night in the lunchbox. If you are a morning packer, get the Cheese and Vegetable Lunchbox Muffins out an hour before you go to defrost at room temperature. This is especially important you have have a great insulated lunchbox or if the lunchboxes are kept in the fridge at school to ensure that the muffin has time to defrost.
You can serve these Cheese and Vegetable Lunchbox Muffins as an alternative to a sandwich. You could halve the muffin and butter the muffin if you require, but this is not necessary.
If you think your kiddo may not want a full muffin for lunch or if you would like to give these as a lighter snack you can make these as mini muffins and serve snack size. I make a half of this batch as mini-muffins and the remaining as larger sized muffins as Mr 7 is not a huge fan of savoury muffins. Introducing mini muffins are less confronting for him (and less wasteful if he isn’t going to eat it!) and I remain hopeful that he will try one soon. I generally can make a batch of 12 medium muffins and 20 mini muffins from this recipe.
Getting extra servings of vegetables in the lunchbox is important to me so these Cheese are Vegetable Lunchbox Muffins are an absolute school lunchbox winner for me. And if you love getting your sneaky veg on too why not try my delicious dairy and refined sugar free Pumpkin and Coconut Muffins for another great recipe using vegetables or you may love these savoury Roasted Pumpkin and Feta Muffins.Print
These delicious Cheese and Vegetable Lunchbox Muffins are packed full of flavour and packed full of goodness. Great to freeze for school lunches all term long.
- 1 cup of ricotta
- 2 eggs
- 1/2 cup low flavour extra virgin olive oil
- 3/4 cup of milk
- 1/2 cup grated tasty cheese
- 1 medium grated zucchini
- 1 medium grated carrot
- 1/2 medium capsicum finely diced
- 1 tbsp spring onions finely chopped
- 1/2 tsp salt and freshly ground black pepper (optional)
- 1 cup plain self raising flour
- 1 cup whole wheat self raising flour
- Preheat an oven to 180c line and grease your muffin tin
- Whisk the eggs, ricotta, oil and milk to make a smooth liquid
- Season with salt and pepper (if using) and add the cheese, zucchini, carrots, capsicum and spring onions and stir through
- Carefully mix through the flour until just combined, ensuring you do not over-mix
- Spoon the mixture evenly into the prepared muffin tins
- Bake for around 15 minutes or until the muffin springs back when touched and a skewer inserted into the centre of the muffin comes out clean.
- Allow to cool in the pan for 5 minutes before turning onto a baking rack and cooling completely (see note)
Keywords: Muffins; Savoury Muffins; Cheese Vegetable Muffins; Vegetable Muffins