Savoury Lunchbox Muffins from Get Your Kids To Eat Anything

Savoury Lunchbox Muffins from Get Your Kids To Eat Anything by Emily Leary – Irresistible muffins, packed with vegetables, cheese, sage and cumin, these are perfect to make at the weekend and then enjoy in packed lunches.

Skip to the recipe

I’m very excited to share this recipe with you, as it’s from my friend Emily’s new cookbook – How To Get Your Kids To Eat Anything, which is being released today.

Emily blogs at A Mummy Too and she was one of the first food bloggers I remember being introduced to when I first started out several years ago. She’s a brilliant, creative cook and a really lovely person, so I’m thrilled for her that she’s now releasing her debut cookbook.

What is Get Your Kids To Eat Anything about?

The idea behind Get Your Kids To Eat Anything is to introduce five steps to getting your kids (well not just kids, anyone actually) to try new foods and incorporate them into their diet. Each step is accompanied with plenty of extra advice, activities to do with your family and most importantly, a selection of delicious recipes for you to try.

What I love about this book is that it’s so much more than just a cookbook. There’s a load of ideas for getting your kids involved in growing, buying and cooking their food. I particularly love the ideas for getting them searching for different foods when they’re out and about. My boys get bored pretty quickly in the supermarket, so having some extra challenges to keep them entertained (with the bonus of learning something about the food they’re eating) is brilliant. There are also lots of spaces to record what you’ve discovered together.

I also love how simple the recipes are to prepare, they don’t have lots of unusual ingredients, complicated steps or fancy equipment. Everything is very do-able regardless of how confident you are in the kitchen, and it also means it’s easy for your kids to get involved in the cooking too.

So what are the five phases?

Get Your Kids To Eat Anything uses a 5-phase approach to encourage even the fussiest of eaters to learn about food and to try new things. You’ll have to read the book to find out all about them, but just to give you a taste they are:

Free From/Suitable For

The ingredients I used to make this recipe are all free from the following allergens. However, please check any labels carefully for allergens you need to avoid as brands can vary and product recipes can change over time.

• Suitable for Vegetarians
• Tree Nut-Free
• Peanut-Free
• Sesame-Free
• Soya-Free
• Sulphur Dioxide & Sulphite-Free
• Fish-Free
• Crustacean-Free
• Mollusc-Free
• Celery-Free
• Mustard-Free
• Lupin-Free

Where to buy Get Your Kids To Eat Anything

If you simply can’t wait to see if you’ve won my giveaway to get your copy, then Get Your Kids To Eat Anything can be purchased from Amazon either in hardback or Kindle edition.

FREE GRAMS TO CUPS CONVERSION CHARTS

Subscribe to the Charlotte's Lively Kitchen mailing list to get your FREE printable grams to cups and cups to grams conversion charts for twelve popular baking ingredients

SUBSCRIBE

Savoury Lunchbox Muffins

Savoury Lunchbox Muffins - Irresistible muffins, packed with vegetables, cheese, sage and cumin, these are perfect to make at the weekend and then enjoy in packed lunches.

4.89 from 9 votes

Print Pin Rate Save Go to Collections

Active Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 12 muffins

Cook ModePrevent your screen from going dark

INGREDIENTS

Metric - US Cups/Ounces

• 2 medium free-range eggs
• 150 ml whole milk
• 100 ml olive oil
• 120 g cheddar cheese, grated
• 2 tsp garlic granules
• 1 tsp dried sage or finely chopped sage leaves from your herb garden
• 1 tsp ground cumin
• 250 g frozen chopped vegetable mix
• 250 g self-raising flour
• oil spray - if not using muffin cases
• salt and pepper

INSTRUCTIONS

• Pre-heat the oven to 200°C/180°C fan. Beat the eggs (2 medium) in a large bowl. Add the milk (150ml) and olive oil (100ml) and beat again. Next, stir in the cheese (120g), garlic granules (2 tsp), sage (1 tsp), cumin (1 tsp) and vegetables (250g).
• Fold in the flour (250g) and some salt and pepper - the mixture will become stodgy - don't worry!
• Line a 12-hole muffin tray with muffin cases (or lightly spray each muffin hole with oil). Spoon the batter evenly into the muffin cases, making sure each one is level. Bake for 20-25 minutes, until golden on top.
• Cool for a few minutes in the tray, then transfer to a wire rack to cool completely. Store the muffins in an airtight container in the refrigerator.

NOTES

This basic muffin batter works well with almost any vegetables, fresh or frozen, as well as with chopped ham.

WANT TO HEAR ABOUT NEW RECIPES FIRST?SUBSCRIBE to the Charlotte's Lively Kitchen Mailing List

NUTRITIONAL INFORMATION

Calories: 217kcal | Carbohydrates: 16.7g | Protein: 6.7g | Fat: 13.5g | Saturated Fat: 4g | Sodium: 153.5mg | Fiber: 1.4g | Sugar: 1.7g

Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.

---

Course: Savoury Baking

Keyword: Packed Lunch, Picnic

Author: Charlotte Oates

Before I Go…

If you like the look of the green lunchbox pictured above, you can buy it from the Eats Amazing shop (there’s a selection of different colours if green’s not for you!). It’s a Yumbox, which has segments for different types of food. The great thing about it is that each section is watertight so lots of different foods can be included in your child’s packed lunch without the need to wrap them in a load of plastic to protect them.