Lunch Box Muffins

These savory muffins are a breeze to make and a great alternative to sandwiches. I make them in a 6-cup-muffin tin, plus 2 extra ramekins, which is just the right size muffin for my kids’ lunch. If you have smaller children, the regular 12-cup-muffin pan will be the right one for you and there is enough batter to make 12 of that size. Once they are done and cooled down, I try to wrap them  individually in aluminium foil and freeze them, before anyone can get their hands on them. I take them out of the freezer the night before, let them defrost on the counter, and in the morning, stick them, still wrapped, in the toaster oven for 5 minutes. If you prefer not to use regular bacon, use turkey bacon or sun-dried tomatoes instead. I haven’t used other veggies, but I am sure finely chopped, sauteed spinach, squeezed a bit to get rid of the liquid, and crumbled feta cheese, instead of cheddar would be an excellent combination as well. As always, let me know how you go and especially what your kids thought…


Broccoli and Cheddar Muffins

Makes 8 cup-size muffins or 12 regular size


  • 2 cups of chopped broccoli, slightly steamed
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1/2 cup diced bacon
  • 1 cup corn kernels (frozen is fine)
  • 1 cup grated Cheddar cheese, divided
  • 4 eggs
  • 2 egg whites
  • 1/3 cup olive oil
  • 1/2 cup milk
  • 1 cup whole grain spelt or whole wheat flour
  • 1/2 cup polenta (coarse corn meal)
  • 1 tablespoon baking powder
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • Freshly ground pepper


1. Sautee onion, garlic and bacon for 10 minutes on medium heat.

2. In a large mixing bowl, combine steamed broccoli, the sautéed bacon, onions and garlic and 1/2 cup of cheese; set aside.

3. In a medium bowl, beat eggs and egg whites until frothy. Add oil and milk; mix well.

4. In a third bowl, mix together dry ingredients; set aside.

5. Fold egg mixture into the vegetable/bacon/cheese mix.

6. Fold dry ingredients into wet ingredients. Be careful not to over mix, otherwise muffins turn out dense.

7. Grease muffin tin with oil or melted butter. Sprinkle with polenta flour, shake out excess. Spoon in batter until about three quarters full. Top with remaining 1/2 cup of cheese.

8. Bake at 180 C for 30 minutes or until tester comes out clean. Cool for 10 minutes in pan; remove from pan to a wire rack.

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