Summer holidays are over and everyone is either back to school or back to work, which in my household means that it’s time to get creative with lunch box ideas. My Children (much like myself) are not big sandwich eaters they would much rather tuck into a savoury muffin, or some rice paper rolls or a mini antipasto platter for lunch than eat a sandwich day in and day out. Who could blame them as great as sandwiches are they can get a little boring after a while. So rather than continuing to make sandwiches and have them return home at the end of the day I decided a couple of years ago that I would make things interesting and create dishes that were not only healthy but easy to make and that my kids would enjoy. With the start of the school year I thought it would be nice to share with you all one of Damian and Anabelle’s lunch box treats. This recipe is so easy to remember and has never failed me! Just keep in mind that the self-raising flour, milk, eggs and cheese are the base of the recipe, I then add the ham and semi-dried tomatoes but you can add any other filling you like or not add anything extra at all. The other great thing about this recipe is that its great for children and adults alike meaning you can make a batch and then take some to work for your lunch, or take them to the next picnic you go on! Time to start baking some muffins.
1) Pre-heat your oven to 180C. Line 2 x 12 hole muffin trays with cupcake liners and set aside until needed.
2) Place S.R Flour, Cheese, Ham, Tomatoes, Herbs, Salt and Pepper in a large bowl and stir so they are incorporated. Make a well in the centre of the bowl and pour in the milk and eggs then stir until all your ingredients are well combined.
3) Evenly spoon the mixture into the lined muffin trays and place in the oven. Bake for 30 minutes or until the muffins are golden and cooked through.
Remember the secret to the perfect dish is to cook with love (and a little va va voom) xx