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    Create Bake Make / Cakes and Muffins / Easy Savoury Muffin Recipe

    Easy Savoury Muffin Recipe

    Published: May 11, 2020 · Modified: Jun 29, 2022 by Lauren Matheson ·

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    This Easy Savoury Muffin Recipe makes a delicious lunch box or after school snack!

    Easy Savoury Muffin Recipe

    My kids love the combination of ham and cheese, so I came up with these Ham and Zucchini Muffins as a way to add some extra veggies into their diets in a form that I knew they would enjoy. Along with ham and cheese also contain zucchini and some onion flakes for a little added flavour (you can easily leave this out though if you prefer) and I also like to ‘decorate’ ours with some chopped tomato on top – however this is also optional.

    Easy Savoury Muffin Recipe

    These Ham and Zucchini Muffins are so versatile (and freezer friendly) and they make a great lunch box or after school snack, breakfast on the run or serve a couple of them with a side salad or some steamed veggies for a complete meal – you can also find some easy and family friendly meal ideas in this post.

    How to Make this Easy Savoury Muffin Recipe:

    1. Combine all of the ingredients into a bowl and mix – this is a great job for a little helper too.

    How to make Savoury Muffin Recipe

    2. Divide the mixture between the paper cases in your muffin tray and top with tomato. They are now ready to go into the oven!

    How to Make Savoury Muffins

    My Tips for Making Savoury Muffins:

    • You can omit the tomatoes on top of the muffins if you wish.
    • Any light flavoured oil can be used for this recipe eg. Avocado or Extra Virgin Olive Oil.
    • You can bake this recipe in mini muffin tins, please note you cooking time will reduce. I would suggest checking the muffins after 8 minutes.
    • These muffins are freezer friendly.

    For more veggie recipe ideas, check out this collection of Veggie Smuggling Dinner Ideas.

    Easy Savoury Muffin Recipe

    Easy Savoury Muffin Recipe

    This easy Savoury Muffin recipe is a great way to get some extra veggies into the kids. These muffins are freezer friendly and both regular and Thermomix instructions included.
    4.92 from 12 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 20 minutes mins
    Total Time 25 minutes mins
    Course Snacks
    Cuisine Australian, Modern
    Servings 12 Muffins
    Calories 226 kcal

    Equipment

    • Muffin Tray
    • Thermomix

    Ingredients
      

    • 2 cups self raising flour 300 grams
    • 1 teaspoon onion flakes
    • ¾ cup grated cheese or 80 grams ot tasty cheese if making with a Thermomix
    • 1 zucchini grated
    • 100 grams sliced ham
    • 2 eggs
    • ½ cup extra virgin olive oil
    • ½ cup milk 130 grams
    • 1 tomato chopped
    • salt and pepper

    Instructions
     

    Conventional Instructions

    • Line a 12 hole muffin tin with paper cases and pre-heat your oven to 180℃ fan-forced.
    • Place the self raising flour and onion flakes into a large bowl and add the grated zucchini, ham and grated cheese
    • In a jug, combine the eggs, oil, milk and salt and pepper and whisk to combine.
    • Pour into the bowl with the flour mixture and use a large spoon to mix to combine.
    • Divide the mixture between the paper muffin cases until they are around ⅔ full.
    • Finely dice the tomato and sprinkle on top of the muffins before placing them into the pre-heated oven to bake for 18 - 20 minutes or until cooked through when tested with a skewer.

    Thermomix Instructions

    • Line a 12 hole muffin tin with paper cases and pre-heat your oven to 180℃ fan-forced.
    • Place the cheese (which has been cut into 3 cm pieces) into your Thermomix bowl and mix for 8 seconds, speed 8 to grate. Transfer to a new bowl and set aside until needed.
    • Without washing the bowl, place the zucchini (which has been cut into 3cm pieces) into your Thermomix bowl and mix for 5 seconds, speed 5.
    • Scrape down the sides of the bowl and add the self raising flour, onion flakes, ham (which has been torn into pieces) grated cheese, eggs, oil, milk and salt and pepper. Mix for 10 seconds, speed 5 on REVERSE.
    • Scrape down the sides of the bowl and mix for 5 seconds, speed 4 on REVERSE.
    • Divide the mixture between the paper muffin cases until they are around ⅔ full.
    • Finely dice the tomato and sprinkle on top of the muffins before placing them into the pre-heated oven to bake for 18 - 20 minutes or until cooked through when tested with a skewer.

    Notes

    You can omit the tomatoes on top of the muffins if you wish.
    Any light flavoured oil can be used for this recipe eg. Avocado or Rice Bran Oil.
    You can bake this recipe in mini muffin tins, please note you cooking time will reduce. I would suggest checking the muffins after 8 minutes.
    These muffins are freezer friendly.

    Nutrition

    Calories: 226kcalCarbohydrates: 17gProtein: 8gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.003gCholesterol: 41mgSodium: 162mgPotassium: 149mgFiber: 1gSugar: 1gVitamin A: 245IUVitamin C: 5mgCalcium: 75mgIron: 1mg
    Keyword Kids Food, Lunchbox Snacks, Thermomix
    Tried this recipe? Please leave a rating and tag me on Instagram! Mention @createbakemake or tag #createbakemake!

    Enjoy!

    You can also find more snack ideas in our Snack Attack eBooks – Available in both regular and Thermomix editions.

    You can view all of my books, eBooks and products here.

    ThermoBliss-Kids-Snacks-Book

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    Filed Under: Baking, Breakfast, Cakes and Muffins, Food for Kids, Lunchbox Ideas, Snacks & Treats, Thermomix

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    4.92 from 12 votes (12 ratings without comment)

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    Lauren placing sprinkles onto cupcakes in her kitchen

    Hi, I'm Lauren! As a Mum of three VERY hungry boys, I know what it’s like to need dinner on the the table FAST. All of my recipes are made using simple ingredients and you will also find both conventional and Thermomix cooking instructions.

    More about me →

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