Zucchini & Ham Muffins

These Zucchini & Ham Muffins are the perfect savoury snack. Quick, easy and tasty... pop them into lunch boxes for a yummy school lunch!
5 from 2 votes
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Course: lunch box snacks
Cuisine: Muffins
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12 serves
Calories: 203

Equipment

  • Thermomix (optional)
  • Oven

Ingredients

  • 2 cups self raising flour
  • 1 cup cheese grated
  • 2 zucchinis medium sized, grated and excess liquid drained off
  • 125 g ham cut into small pieces
  • ¾ cup buttermilk
  • 2 eggs
  • ¼ cup vegetable oil
  • sea salt and pepper to season

Instructions

Conventional Method

  • Grease and line a standard 12 hole muffin tin with muffin cases.
  • Preheat oven to 180 degrees (160 degrees if using fan forced).
  • Whisk together the buttermilk, oil and eggs in a bowl and set aside.
  • Sift the self raising flour into a large bowl.
  • Add the grated cheese, ham, grated zucchini, sea salt and pepper.
  • Mix to combine.
  • Pour the buttermilk mixture over the top of the flour mix and stir gently.
  • Mix until only just combined (over-mixing will lead to tough muffins!).
  • Divide the mixture equally between the muffin cases.
  • Bake in the oven for approximately 15 minutes or until cooked through (test with a skewer).
  • Leave the muffins in the pan to cool slightly, before placing onto a wire rack to cool completely.

Thermomix Method

  • Grease and line a standard 12 hole muffin tin with muffin cases. Preheat oven to 180 degrees celsius (160 degrees celsius if using fan forced).
  • Grate cheese on Speed 6 for 10 seconds. Set aside.
  • Grate zucchini on Speed 6 for 5 seconds (or until finely grated) - remove and squeeze out all of the excess liquid. Place back into the Thermomix.
  • Add all remaining ingredients (including the cheese) and mix for 20 seconds, Speed 3, Reverse. Scrape down the sides of the bowl and mix for a further 20 seconds on Speed 3, Reverse.
  • Divide the mixture equally between the muffin cases. Bake in the oven for approximately 15 minutes or until cooked through (test with a skewer).
  • Leave the muffins in the pan to cool slightly, before placing onto a wire rack to cool completely.

Nutrition

Calories: 203kcal | Carbohydrates: 17g | Protein: 9g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 45mg | Sodium: 211mg | Potassium: 175mg | Fiber: 1g | Sugar: 2g | Vitamin A: 225IU | Vitamin C: 5.9mg | Calcium: 98mg | Iron: 0.6mg