Take your picnic to the next level with these delicious morsels of savoury goodness… aka the ultimate savoury muffin. They are super easy to whip together, healthy and packed with so many delicious flavours they are sure to be a ground pleaser!
These savoury muffins are perfect to keep stored in the freezer and added to lunch boxes or for an easy mid week snack! Packed with vegetables they are a great nutritious snack for kids (and adults!)
The base recipes is just 7 simple ingredients and then you can let your imagination run wild and add in all of your favourite things – or I have also listed some of my favourite additions!
The possibilities are endless with this recipes! Make the base and then add it your favourite flavour additions or what ever you have on hand!
Prep Time 10 minutes
Cook Time 25 minutes
- 2 cups self raising flour
- 1 tsp baking powder
- 1 large zucchini grated
- 1 large carrot grated
- 3/4 cup milk plant based milk can be used
- 2 eggs
- 100 g butter melted.
- 60 g black pitted olives sliced
- 100 g sun-dried tomatoes roughly chopped
- 2 sprigs of Rosemary stems removed
- 5 chives roughly chopped
- 100 g Danish Feta crumbled
Preheat the oven to 160C and grease a muffin tray with spray olive oil.
In a large bowl combine the flour and baking powder. Then add in carrot and zucchini. Make a well in the centre and add in the eggs, milk and butter and stir until all combined.
Then add in your favourite flavour additions! Such as the above suggested! Stir to combine and then
Divide the mixture among 12 muffins holes. Then bake in the oven for 25mins or until golden brown. Enjoy hot with a little butter or cold with a fresh salad!
- Freeze for up to 2 months for an easy mid week snack or addition to the lunch box!
- You can really add any flavours to the base muffins! Another of my favourites is roast pumpkin, spinach and feta!
Like this recipe? Why not try some other delicious lunch box additions!
Ham and Tomato – Name a more iconic duo. I dare you!!
It is delicious on crackers, sandwiches, why not in a quiche. Buttery flakey (cheesey) pastry topped with a light and delicate eggy filling. There is a reason Quiche’s are so popular.
Instead of all the cream and cheese in traditional quiches, I like to keep it light! Substitute milk for cream, and cottage cheese for the cheddar. Every tried baked cottage cheese? NO – well then you are seriously missing out!
Ham and Tomato Quiche
Simple flavours but a delicious combo all the same! Make this super easy quiche from scratch for a delicious dinner and take leftovers for lunch!
Prep Time 20 minutes
Cook Time 50 minutes
Resting Time 30 minutes
Servings 6 People
Short Crust Pastry
- 1 2/3 cup Plain Flour
- 125 g Butter cold and cubed
- Pinch Salt
- 5-6 Tbsp Chilled water
- 150 g Ham
- 1 Tomato
- 2 spring onions
- 6 eggs
- ¾ cup milk
- salt and pepper to taste
- ½ cup cottage cheese
Combine flour, salt and butter in food process and process until it forms a fine crumb. Then add in 1 tbsp of chilled water at a time. Until the dough comes together. Wrap dough in glad wrap and refrigerate for 30mins.
Preheat the oven to 180Roll out pastry on a floured surface until it is 0.5cm thick. Carefully pick it up using your rolling pin and then lay it in the pie dish. Don't worry if it breaks and you can push it together. Press the pastry into the dish. Prick the base of the pastry with a fork 5-6 times. Top with baking paper and spread baking weights or rice over the base and bake in the oven for 15mins.
Meanwhile prepare the filling. Roughly chop ham, slice tomato. In a jug, whisk the eggs, milk, salt and pepper until light and fluffy.
Remove from the oven pastry, discard baking paper and weights. Then spread ham and tomato over pastry base. Pour the egg mixture over the base. Use a tablespoon to spoon cottage cheese over the top. Bake in the oven for 20-30min until golden and set.
Nothing better than home made chips, these are quick and easy to make and are a good sider to a fish or crumb chicken dish.
Salt and Vinegar Chips
Prep Time 10 minutes
Cook Time 30 minutes
- 3 large potatoes
- 1 cup white vinegar +2 tbsp
- 2 cups water
Preheat the oven to 200C and line a large baking tray.
Cut the potatoes into long chips and then place in a saucepan. Pour in 1 cup of vinegar and 2 cups of water. Ensure that all potatoes are covered in liquid. Bring to the boil and then reduce to a simmer for 5-7min or until a knife just goes through the potatoes.
Drain the potatoes and then spread them out on the baking tray. Drizzle with remaining 2tbsp of vinegar and then sprinkle with salt.
Bake the potatoes in the oven for 30mins or until golden.
Serve with aioli!
I used to love a good muesli bar in my school lunch box and nothing is changed, except for taking out the crap and filling up on all the delicious good ingredients!
I wanted to make a one bowl, super easy no bake muesli slice and this is just that! Packed with flavour and a great balance of carbohydrates, healthy fats and protein for a great snack for adults or kids!
Chewy Muesli Slice
Prep Time 5 minutes
Resting Time 4 hours
- 2 cups oats
- 1 cup nuts and seeds – I used cashews almonds and kernels
- ½ cup desiccated coconut
- 1 tsp cinnamon
- ½ cup dried cranberries
- 2 tbsp chia seeds
- 3 tbsp peanut butter
- ½ cup coconut oil
- 3 tbsp rice malt syrup
Combine dry ingredients (Oats, nuts and seeds, coconut, cinnamon, cranberries and chia seedin a large bowl.
Heat the peanut butter, coconut oil and rice malt syrup in the microwave for 30secs. Pour wet ingredients into dry ingredients and mix well. Press mixture into a lined square baking tray.
Refrigerate for 4hrs before slicing into bars
These are amazing! I could eat these till the cows come home. Only thing I’m sure about is that there would be no leftovers.
I used to be scared of making ‘dough’ or anything remotely ‘bread’ related. But when I moved in with my partner I new I had to start making some delicious snacks – so he doesn’t just eat shapes hahah!!
Enter the pizza scrolls. You can put just about anything in them, just like a normal pizza. But this Mediterranean mix is always my favourite and even with homemade dough they don’t take longer than 20min to prepare! They are that simple!
Mediterranean Pizza Scrolls
Prep Time 20 minutes
Cook Time 15 minutes
Servings 10 Scrolls
- 50 g butter cubed
- 2 cups Self Raising Flour
- 2/3 cup milk
- ¼ cup Pizza Sauce or tomato Paste
- 100 g thinly sliced salami
- ½ small red onion thinly sliced
- 2-3 marinated chargrilled capsicum thinly sliced (optional)
- ¼ cup sliced black olives optional
- 1 cup mozzarella cheese grated
Preheat the oven to 200C and line a large baking tray with baking paper.
Use your hands to rub the butter into the flour to form a fine crumb. Then slowly add the milk using either for hands or a smooth edge of a butter knife to bring it together to form a soft dough. Dust a little extra flour onto your clean bench and then tip the dough out.
Knead the dough for 5min until it comes together in a smooth ball. Use a floured rolling pin to roll it out to 20cm x 30cm. The dough should be between 3-5mm thick.
Spread the dough with pizza sauce. Then layer on the salami, red onion, capsicum, black olives and ¾ of the cheese.
Roll up like a swiss roll and then slice into 8-10 scrolls.
Place the scrolls flat on a lined baking tray 3 cm apart and sprinkle with remaining cheese. Bake for 15min or until golden brown.