A quick, exciting, and nutritious lunchbox idea that the kids will actually eat (and enjoy!)
Move over boring Vegemite sandwiches, and hello Cheesy Bacon and Vegetable Muffins! These babies are packed with veggies, and are a great ready-to-go sandwich substitute that you can keep in the freezer, and pop into the kid’s lunchboxes on those busy school mornings.
This recipe really is as easy as combining the ingredients, spooning the mixture into a muffin tray, and putting them into the oven.
They make a great after school snack for the kids too! I like to make these muffins in a regular sized muffin tray and a mini muffin tray too. I follow the same cooking process for the mini muffins, but cook them for about 5 minutes less.
I like to make a batch of these Cheesy Bacon and Vegetable Muffins at the same time as I bake a couple of other recipes from my Lunch Box Recipes Cookbook (which are all freezable!). It’s a really quick and easy way for me to get a good stockpile of lunch box fillers into my freezer, and it means my kids and hubby don’t get bored with the same thing day after day.
A big bake up like this can last me weeks, save me a fortune, and make my mornings run so much smoother.
Cheesy Bacon and Vegetable Muffins
|
Prep Time |
Cook Time |
Total Time |
|
10 mins |
18 mins |
28 mins |
- 2 cups self raising wholemeal flour
- 1/2 cup milk
- 60g butter, melted and cooled
- 3 eggs
- 1 carrot, grated
- 1 zucchini, grated
- 1 cup frozen corn kernels
- 4 rashers bacon, diced into small pieces
- 1 1/3 cups tasty cheese, grated
- salt and pepper, to taste
Instructions
- Preheat oven to 180°C and grease a 12 hole regular muffin tin.
- In a large bowl add flour, milk, butter and eggs, whisk until combined.
- Add carrot, zucchini, corn, bacon and cheese.
- Spoon mixture evenly into prepared muffin tin.
- Bake muffins for a further 15-18 minutes or until golden and cooked through.
- Allow to cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
By Kat – The Organised Housewife
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11 comments
I’ve always pre-cooked the bacon before adding to muffin mixes. Is this not necessary? I’ve also substituted a good quality, double smoked ham (or prosciutto) for the bacon when in a rush. Great recipe, thanks!
in other recipes I do the same but I find it doesn’t need it in this recipe 🙂
Wonderful recipe!! So moist and yummy! My kids loved it. Even my husband, who does not usually eat muffins – loved it so much. Thank you for sharing!
Just made a batch of these and they are great. My wife doesn’t think there will be any left for lunches, once our son gets home from school
Haha! Love this Marcel 🙂 Hope your son enjoyed them x
Hi Katrina, I notice in the photo for Cheesy Bacon and Vegetable Muffins you have used a mini muffin tin…how did this alter the cooking time?
Great question Lisa! I followed the exact same process, but probably cooked them for about 5 minutes less than the larger muffins. I hope you love them! Kat x
Just made these, subbed the bacon with turkey – yummy and moist! I made 16, how do I freeze some and how long do they last? Also to reheat when I’m ready to eat after freezing?
Glad you love them Kim! You could wrap them individually with cling wrap to store in the freezer, or seal them in an air-tight container before freezing. I heat mine in the microwave before serving. Hope this helps 🙂 Kat
Hi. I am on my second weekend of making these. Kids loved them.
Fabulous to hear! Enjoy Catherine 🙂