One of the things I struggle with most, when packing a lunchbox, is how to make veggies more interesting. Day after day of cherry tomatoes or baby corn seem to be the favourite. But these sweetcorn muffins contain veggies, starch, and dairy–so you get 3 of your 5 food groups covered in one recipe 🙂
These veggie-packed muffins make lunchbox packing much easier, and these are easy for kids to make their own too. You might need to pre-grate the cheese for the smaller chefs, but everything else is super-easy for any age group (including grown-ups :)).
- 50g (1/2 cup shredded) grated cheddar
- 1 small tin of sweetcorn (drained)
- 1/2 chopped onion
- 1 large egg
- 45ml (5 tbsp) milk
- 70g (1/3 cup) butter
- 140g (1 cup) self raising flour
- 1/4 tsp paprika
Let’s Get Going
Preheat your oven to 180c, 350f, gas 4.
1. Melt your butter in a microwave, checking it every 10 seconds.
2. Put all other ingredients in a bowl and mix together, adding the butter when it’s ready. It should be lumpy and thicker than most muffin mixes.
3. Spoon the mix into muffin cases of whatever size you choose. I usually do a mix of large and mini ones. You can heap it a little, but definitely make sure the cases are filled to the top.
4.Bake for 20 minutes and check. They should be nice and golden on top.
And there you have your perfect alternative to sandwiches, with added veggie bonus 🙂
TIP: Silicone muffins molds make the job easier, and the nice bright colours seem to encourage kids to give them a go.
These are yummy warm, but if you aren’t eating them right away, I recommend storing these muffins in the fridge until you need them.
- A lunchbox should contain one third starchy food.
- You should also try to include one each of the other food groups in each lunchbox – Fruit, Veg, Dairy, Protein. Although the more vegetables the better, obviously 🙂