Easy Lunchbox Savoury Muffins

I've been exceptionally hungry of late, I am always hungry but this was on top of my usual appetite. I am currently doing the Global Corporate Challenge and have to do in excess of 10,000 steps each day so that's what I am putting the excessive hunger down to! While I was scrounging around like a mad woman looking for something delicious to curb the hunger pangs before dinner (and so I didn't eat everything before I had a chance to cook it) I realised that I hadn't whipped up any filling snacks in a loooooooong time!! Poor Simon!!! So while I munched on some dates, and cooked tea I had a think about what I could make that would be good to take to work, as well as an after work quick snack that wasn't full of sugar... then my a hah moment... Savoury Muffins!!!

This is a really great standard recipe that I modify each time with something different to mix it up. It's very yummy, full of vegies and depending on the ingredients can be a guilt free snack between meals.

Easy Lunchbox Savoury Muffins

Ingredients

2 cups self-raising flour

1 teaspoon baking powder

1 teaspoon salt

1 small zucchini, grated

1 small carrot, grated

2 eggs

3/4 cup milk

125 g butter, melted

optional: Mild Salami, Cup of Cheese (tasty or Fetta, grated or chopped up very small), tomato, baby spinach, ham, bacon... anything you can think of really!!

Preheat oven to 200°C. Grease a 12-hole muffin pan. For extra protection line base of each hole with rounds of baking paper.

Sift flour, baking powder and salt into a large bowl. Place zucchini and carrot in a large sheet of paper towel. Squeeze out excess moisture. Add vegetables, and optional ingredients. If using grated cheese only use half. 

Stir to combine.

Whisk eggs, milk and butter in a jug. Add to dry ingredients. Using a large metal spoon, stir until just combined. 

Two-thirds fill muffin holes with mixture. Sprinkle with remaining cheese.

 Bake for 20 to 25 minutes or until a skewer inserted into the centre comes out clean. Stand for 5 minutes in pan. Turn onto a wire rack to cool.

I used Salami and Fetta in my Muffins. I also poked a cherry tomato into each of mine for an extra bit of flavour and sprinkled some parmesan cheese on top!

Just you try and stop yourself from eating them all at once! They are delicious!!!

Happy Cooking (from scratch!)

Erica xx