to cut fruit and veggies up into pieces or make little dips or energy bars or the three-course designer meals that nestle smugly in the lunch boxes of some of my kids' friends. It would help if my children all liked the same things, but of course, they don't. So I got to thinking, what snack could I put into their lunchboxes that they all like, that can be made in a jiffy, and that packs a bit of protein, energy and fibre?Here is my solution. These mild-tasting muffin-like savoury bites are ridiculously quick and easy to make, and you can add anything you like to them. Fresh sweetcorn cut from the cob would be lovely, if you have it, and you can use wholewheat (Nutty Wheat) flour if you'd like a more substantial muffin.
Cheesy Tuna, Sweetcorn and Courgette Lunchbox 'Muffins'
1 tin tuna, drained
1 tin (210g ) sweetcorn kernels (not the creamed sort), drained
1 cup (250 ml) grated courgettes (optional)
1 cup (250 ml) grated Cheddar
1 cup (250 ml) flour
1 cup (250 ml) milk
1 and 1/2 t (7.5 ml) baking powder
3 large eggs, lightly whisked
2 T (30 ml) finely chopped chives or spring onions
juice of half a lemon
1/2 t (2.5 ml) mild mustard
cherry tomatoes and extra cheese for topping
salt and milled pepper
Heat the oven to 180°C. Generously grease a large, deep muffin pan (or use paper muffin cups) with butter or oil. Mix all the ingredients together in a bowl. Fill each muffin cup to the brim, and press half a cherry tomato, cut side up, into the surface. Sprinkle with more cheddar. Bake at 180° C for 30 minutes, or until puffed and brown. Run a knife around the edge of each muffin while it's still hot.
Makes 12 muffins. Store, covered, in the fridge.
Notes:
- season these muffins generously with salt - they need more than you would think.
- A block of feta cheese pressed into the top would be nice.
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