Our 'veggie smuggling' savoury muffins make a deliciously healthy snack for kids and toddlers. They're freezer-friendly and perfect for lunch boxes!

Savoury Muffins

Our 'veggie smuggling' savoury muffins make a deliciously healthy snack for kids and toddlers. They're freezer-friendly and perfect for lunch boxes!
5 from 1 vote
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Course: healthy snacks
Cuisine: Baking
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 muffins
Calories: 222kcal

Equipment

  • Thermomix (optional)
  • Oven

Ingredients

  • 225 g (1 1/2 cups) self-raising flour
  • 250 g (2 cups) grated cheese
  • 100 g ham chopped
  • 1 zucchini small (see notes)
  • 1/2 red capsicum diced
  • 1/2 cup corn kernals
  • 1/4 cup sundried tomatoes chopped
  • 2 tbs chives chopped
  • salt and pepper to season
  • 3/4 cup full fat milk
  • 1 egg
  • 1/4 cup fruit chutney

Instructions

Conventional Method

  • Preheat oven to 200 degrees celsius. Grease a 12-hole muffin tin and line the bases with baking paper. 
  • Sift the self-raising flour into a large bowl. 
  • Add the grated cheese, chopped ham, zucchini, capsicum, corn, sundried tomatoes, chives, salt and pepper and mix together. 
  • In a seperate bowl, whisk the milk, egg and chutney together. Pour over the dry mixture and mix very gently until just combined (don't overmix). 
  • Divide the mixture amongst the prepared muffin holes (filling to the top of each hole).
  • Bake for 15-20 minutes or until a skewer inserted into the middle comes out clean. Allow to cool for a minute or two, before transferring to a wire rack to cool completely. 

Thermomix Method

  • Preheat oven to 200 degrees celsius. Grease a 12-hole muffin tin and line the bases with baking paper. 
  • Place all ingredients into the Thermomix bowl (see notes) and mix on Reverse, Speed 3, 8 seconds. Scrape down the sides of the bowl and repeat for a further 5 seconds or until combined. 
  • Divide the mixture amongst the prepared muffin holes (filling to the top of each hole).
  • Bake for 15-20 minutes or until a skewer inserted into the middle comes out clean.
  • Allow to cool for a minute or two, before transferring to a wire rack to cool completely. 

Video

Notes

It's important to squeeze ALL of the liquid out of the grated zucchini before adding to the mixture. I like to use paper towel to remove all of the moisture. This ensures that your muffins are not gluggy. 
This is one of the only recipes where I prefer to chop the vegetables myself so that they're the size we like. If you'd rather use the Thermomix, you can chop the vegetables and ham by pressing Turbo/Pulse until chopped as finely as you like. 
Cook the muffins until the middle is crumbly and only slightly moist (this may take longer than 20 minutes depending on your oven). If your muffins are browning too much, add a sheet of foil loosely over the top. 

Nutrition

Calories: 222kcal | Carbohydrates: 22g | Protein: 11g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 42mg | Sodium: 249mg | Potassium: 239mg | Fiber: 1g | Sugar: 6g | Vitamin A: 500IU | Vitamin C: 11.4mg | Calcium: 179mg | Iron: 0.8mg