These Ham Cheese and Tomato Muffins make a great lunchbox snack!
When I’m wanting to mix things up a little with the boys school and kindy lunchboxes, I will make a batch of these Ham Cheese and Tomato Muffins to pop in them to give them an alternative to their usual sandwiches. These cute little muffins are quick to whip up, are filling, and best of all – freezer friendly!
Because a batch of these muffins goes a long way, this is a great recipe to make as part of your weekend (or weekday!) meal prep and I’ve had no problems popping a frozen muffin into the kids lunchboxes and it then being ready for them to eat by morning tea time.
This recipe is also a great way to use up any leftover ham you might have at the end of the week (and so is this Ham and Cheese Scroll recipe!) and you can easily vary the amount of ham you use. If you are wanting to give these muffins an extra kick, you can try adding a tablespoon of dried mixed herbs to the batter, as they give them a yummy flavour and you can then enjoy these muffins warm and dipped into tomato relish – yum!
Enjoy !
Ham Cheese and Tomato Muffins
Ingredients
- 2 cups self raising flour
- 1 tsp onion flakes
- 2 eggs
- 125 grams butter melted
- 1/2 cup milk
- 1 cup grated cheese
- 120 grams sliced ham
- 1 tomato chopped into small pieces
- salt and pepper
Instructions
- Line two x 12 hole muffin trays with paper cases and preheat your oven to 180 degrees fan-forced.
- Place the self raising flour, onion flakes and salt and pepper into a large bowl and mix to combine.
- Add the grated cheese, sliced ham, tomato, eggs, melted butter and milk and mix to combine.
- Divide the mixture between the paper muffin cases until they are around ⅔ full.
- Place the trays into the oven and bake for 18 - 20 minutes or until cooked through when tested with a skewer.
Notes
Ham Cheese and Tomato Muffins
Ingredients
- 300 grams self raising flour
- 1 tsp onion flakes
- 2 eggs
- 125 grams butter
- 130 grams milk
- 80 grams tasty cheese
- 120 grams sliced ham roughly chopped
- 1 tomato chopped into small pieces
- salt and pepper
Instructions
- Line two x 12 hole muffin trays with paper cases and preheat your oven to 180 degrees fan-forced.
- Place the cheese (which has been cut into 4cm pieces) into your Thermomix bowl and mix for 8 seconds, speed 8 to grate. Set aside until needed.
- Without washing the bowl, place the butter (chopped into pieces) into your Thermomix bowl and cook for 2 minutes, 60 degrees, speed 2 to melt.
- Add the self raising flour, onion flakes, eggs, milk and a pinch of salt and pepper into your Thermomix bowl. Mix for 10 seconds, speed 4 to combine.
- Scrape down the sides of your Thermomix bowl and add the grated cheese, sliced ham and chopped tomato. Mix for 10 seconds, speed 4, REVERSE to combine. You will need to use your spatula to help push the ingredients down into the mixture.
- Divide the mixture between the paper muffin cases until they are around ⅔ full.
- Place the trays into the oven and bake for 18 - 20 minutes or until cooked through when tested with a skewer.
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