delicious cheesy vegetable lunchbox muffins are a great substitute for sandwiches in the lunchbox.

Cheese & Vegetable Lunchbox Muffins

Can you believe that it is back to school in a matter of weeks? I have a to do list as long as my arm to get ready for school. The downside of a three week holiday! Anyway. Top of my to do list is to get my freezer stocked with delicious goodies for Term One. If you have already checked out my School Lunch Guide you will know one of my tips is to embrace the freezer. It is so handy to bulk bake and have prepared food ready to go. And 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, so whip up a batch of these and have them on the ready.

Cheese & Vegetable Lunchbox Muffins are a fantastic alternative to a sandwich in the lunchbox,.

A note on freezing for those who are new to this. 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 & 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 the lunchboxes are kept in the fridge at school to ensure that the muffin has time to defrost.

You can serve these Cheese & Vegetable Lunchbox Muffins as an alternative to a sandwich. However, 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 6 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.

Cheese & Vegetable Lunchbox Muffins are a fantastic alternative to a sandwich in the lunchbox,.

These Cheese & Vegetable Lunchbox Muffins would also be great served with soup for an easy, nutritious winter’s meal. 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. Getting extra servings of vegetables in the lunchbox is important to me so these Cheese & Vegetable Lunchbox Muffins are a winner from that perspective. 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.

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Cheese & Vegetable Lunchbox Muffins

  • Author: Bernadette
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 18 medium muffins
  • Category: Baking

Ingredients

  • 1 cup of ricotta
  • 2 eggs
  • 1/2 cup oil
  • 1/2 cup grated tasty cheese
  • 1 medium grated zucchini
  • 1/2 capsicum finely diced 
  • 1 tbsp + 2 tsp chives finely chopped 
  • Salt and pepper to season
  • 3/4 cup of milk
  • 2 cups self raising flour

Instructions

  1. Preheat an oven to 180c and thoroughly grease a medium sized muffin tin. 
  2. Whisk the eggs, ricotta, oil and milk to make a smooth liquid
  3. Season and add the cheese, vegetables and 1 tbsp of chives and stir through
  4. Carefully mix through the flour until just combined, ensuring you do not over-mix 
  5. Spoon the mixture evenly across the tin and sprinkle with the reserved 2 tsp of chives 
  6. 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.
  7. Allow to cool in the pan for 5 minutes before turning onto a baking rack and cooling completely (see note)

Notes

Due to the cheese, I find these muffins stick to the pan a little. To avoid this, it is important to grease your pan well. When you remove the pan from the oven carefully loosen each baked muffin from the side of the muffin tin with a knife which will assist to avoid sticking.

I hope your family enjoy these Cheese & Vegetable Lunchbox Muffins, and I am hopeful that Mr 6 will begin to enjoy them too! But in the meantime that means there is more for the rest of us. If you make these I would love to hear what you think, or get social, snap a pic and tag me on Instagram or upload to my Facebook wall.

Happy Baking!

Bernadette x

 

Cheese and Vegetable Lunchbox Muffins are a healthy and delicious substitute to a sandwich in the lunchbox. Freezer friendly so perfect for making ahead and storing in the freezer for the term.

6 Comments

  1. I absolutely love these. Your pictures and recipes are so inspiring. I’m always struggling to find something new and relatively easy to make or pack for school lunches. I know this will be a hit. x

  2. Charmaine Newson

    Hi Bernadette,
    What type of oil do you recommend for making the muffins with?

  3. Hi….I love your blog and all these kid friendly recipes. A small doubt can I switch the self rising flour to regular flour…like wheat or a multigrain flour and maybe add a lil baking powder….is that ok….!!!

    • Bernadette

      Thank you! You should be able to substitute self raising flour for plain or wholemeal flour and add 1.5-2tsp of baking poweder, though I have not tested. If using wholemeal flour you may also need to add a little extra milk too. Happy baking! Bernadette x

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