This week for Lunchbox Bakes I tried out another muffin recipe. I made some chorizo and cheese muffins last week but they were yuck (bland and boring – ended up not being eaten), so I didn’t end up sharing them. These muffins are quite nice re-heated for about 20 seconds in the microwave. I think they would be extra nice with a bit of butter on them, but since the whole point in me making stuff for lunches was to try eat healthier, I’ve resisted the urge to smear some on.
1 ¼ cups reduced fat milk
¼ cup no-added-salt tomato paste
2 eggs, plus one egg white extra
50g 97% fat free shaved ham, finely chopped
½ cup finely grated reduced-fat tasty cheese
2 tablespoons chopped flat-leaf parsley
2 tablespoons chopped chives
1 ½ cups wholemeal self raising flour
½ cup white self-raising flour
Preheat oven to 180°C. Grease a 12 hole muffin tray.
Whisk the milk, tomato paste, eggs and egg white together in a large bowl until well combined.
Sift the flours directly over the egg mixture, add in the husks. Gently fold the mixture until just combined.
Spoon into the prepared tray. Bake for 22-25 minutes or until a skewer inserted in the centre comes out clean. Stand in the tray for 5 minutes before transferring to a wire rack to cool slightly.
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