Bake Play Smile

Zucchini & Ham Muffins (great for school lunch boxes)

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These Zucchini & Ham Muffins are the perfect savoury snack. Quick, easy and tasty… pop them into lunch boxes for a yummy school lunch!

One of my goals for the blog this year has been to post more savoury recipes. Well… let’s just say that I’m failing miserably! It’s not that I don’t love savoury things, it’s just that I love sweet things even more! And so, when there’s a chance to make a cake or a slice, I usually get so excited and all my best-laid plans to make savoury recipes go completely out the window!

Zucchini & Ham Muffins

But I’m happy to say, that in the last week or so, I’ve been really good. I’ve made lots of yummy savoury snacks that I can’t wait to share with you all. First up, are these healthy Zucchini & Ham Muffins. These are awesome. In fact, they’re almost good enough to make me completely forget about all of the sugary recipes that are calling my name (almost..).

Healthy Zucchini & Ham Muffins

I love that these are super easy to make. Seriously, they’ll only take you 10 minutes to whip up. That’s nothing! My two little tips for perfect zucchini & ham muffins are:

1) Use buttermilk – it will make your muffins beautifully soft and fluffy… do it!! (if you don’t have buttermilk, you can make your own by adding 1tbs of lemon juice or white vinegar to 1 cup of room temperature milk).

2) Don’t overmix the ingredients – the number 1 reason why muffins turn out tough is  because they’ve been over-mixed. Gently mix the ingredients until they’re only just combined.

Healthy Zucchini & Ham Muffins

Pop these into your little ones lunch boxes for the perfect lunchtime snack. They make such a great alternative to the boring old sandwich! If I’m at home, I love to heat these up a little bit, cut them in half and spread some butter over the top. So, so good. The butter goes all melty and gooey and it’s just the best thing ever. I’ve also topped them with with a bit of feta and chutney before, which was absolutely delicious too!

Healthy Zucchini & Ham Muffins

So are you proud of me?? I’m pretty chuffed that I finally got my butt into gear and put a new savoury recipe on the blog! I pinky promise that I’ll try to be good and add lots more during the year (although I can’t promise I won’t be distracted by something involving salted caramel or chocolate pretty soon!).

 

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!
Print
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12
Author Bake Play Smile

Ingredients

  • 2 cups self raising flour
  • 1 cup cheese grated
  • 2 medium zucchinis use 1 and 1/2 if they're really large zucchinis, grated and excess liquid drained off
  • 125 g shaved ham cut into small pieces
  • ¾ cup buttermilk
  • 2 eggs
  • ¼ cup vegetable oil
  • sea salt and pepper to season

Instructions

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

Zucchini & Ham Muffins – Thermomix Instructions:

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

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Comments

    • Hi! You can just make your own buttermilk by adding lemon juice or vinegar to room temperature milk. 🙂

      Reply

  7. Oh Lucy noooooo! Because more savoury = less sweet! Leave savory to me. I’ll leave sweet to you! (Merged together, we would be a complete blog!!) 🙂

    Reply

  9. Do you think these would still taste ok with almond milk and egg replacer? I’m thinking they’d be good for bub and I want to look into muffin recipes for her, but shes allergic to dairy and eggs. Just dont know if the almond milk would give them the wrong flavour.

    Reply

    • Hmm to be honest Toni I havent made them with almond milk or egg replacer. You could definitely give them a go and see how they turn out!!

      Reply

  12. hahaha awesome 🙂 I’m the same. I have to make a conscious effort and say “no, no. I will not make another pie. I will make a savoury quiche instead”. It’s so not even healthier…

    Great recipe. It’s way too easy to pass up!

    Reply

  13. Hi
    Just wondering how I can print off the interactions for using the Thermomix, when I hit print, it does not print Thermomix instructions
    thank you
    Courtney

    Reply

    • Hi Courtney! Sorry! The older recipes on this site don’t have printable Thermomix instructions (there newer recipes do though). You can just copy and paste them into Word and print from there though. Sorry!

      Reply

  14. Looks like a great recipe for me to make for my 13 month old daughter but do you know if they freeze well and what is the best way to defrost and eat? I am deflated when I go to effort of making my daughter delicious meals when she wont eat them the day after (a muffin experience when she ate 3 mini muffins the day I made them but blew raspberries the next day and threw them on the floor)
    Thanks a million
    Danielle
    PS – My daughter is also a Lucie (different spelling) 🙂

    Reply

    • Hi Danielle, oh no! That’s quite funny about the muffins! Yes, I always freeze my muffins. I usually just freeze them in sealable bags and then grab them out in the morning. By lunchtime they’ve defrosted and I then like to just reheat them in the oven for a few minutes. Yum! PS – your daughter has a beautiful name!! 🙂 Hehe xx

      Reply

  16. I made these last night and they taste great but look like volcanos that became sink holes. Ran over the silicone cups everywhere then sank in the middle…lol

    Im thinking gluten free flour gives them the odd texture as well. Ill try again using only half the mixture in each cup and that’ll make 24 ! This cooking business can be trial and error sometimes

    Reply

    • Hi Kelly, yes I definitely can’t vouch for gluten-free flour as I have never used it in this recipe! I think you’re right and it might be a case of trial and error to get the gluten-free flour ratio right. Good luck!

      Reply

    • Hi Carly, I personally haven’t made them gluten-free before, but I’m sure you could experiment! 🙂

      Reply

  20. If you want to make this Paleo friendly what can you use instead of the flour.? Can you use coconut flour, almond flour etc.

    Reply

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