A lunchbox-friendly, healthy, filling recipe that you can freeze, savoury ham cheese and corn muffins are a winner for kids and for the whole family.
Savoury ham cheese and corn muffins
We have a grocery budget.
It used to be that we had a ‘budget’ that we were meant to stick to but in reality, we’d put the groceries on the credit card and usually go over the allocated amount.
A while ago now, we switched the groceries to their own debit account with its own card.
The grocery budget is deposited in there once a fortnight and once it runs out, that’s it for the fortnight.
I won’t say it’s a stingy budget at all. We really do eat very well.
But, as I try to do a big grocery shop once-a-month, (although I admit with the boys eating more and more it’s more like once-a-fortnight now) sometimes, most of the fortnight’s budget is used up at the start of the fortnight in the big shop.
Meaning if they boys ‘must have’ sausages for lunch on the weekend and we don’t have any, they’re not getting them.
It might sound a bit tough or restrictive but I actually think it gives me a bit of a kick to be creative.
If it wasn’t for the budget, I wouldn’t have created these seriously delicious savoury ham cheese and corn muffins.
You might also like my pumpkin, feta, spinach muffins.
It’s pretty rare that I create something that every one of the boys (husband included) likes and eats but this one was a winner.
The batch made 12 and after lunch there was only one left. They devoured them!
I was going to add some extra grated vege but #lazy so I just whacked in some frozen corn and into the oven they went.
A few questions about savoury ham cheese and corn muffins:
Q Can you freeze them?
A Absolutely! The week after I made these the first time, I whipped up another batch and stashed some away in the freezer for quick and easy lunches. Personally I preferred them warmed up and spread with butter so I only had mine at home, but the boys had some cold at the park.
Q Can you use other veggies?
A Yes you could use any other veggies you like to make up the same quantity. If you’re using zucchini, make sure you wring out the water so the muffins don’t go soggy. I line a bowl with a tea towel and tip the grated zucchini in there, leave it to sit for 10 minutes and then wring it out to get out any excess liquid.
Q Could you make this as a loaf instead of muffins?
A Great idea! I think this would be delicious as a loaf sliced up and spread with butter. You’d need to cook it for a bit longer (I’d probably start checking it at about the 35 minute mark and cook it at the same temperature.
Q Can you line the muffin tin instead of greasing it?
A You sure can. I personally prefer naked muffins and save my muffin liners for cupcakes but you can definitely use liners if you want to.
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Looking for other savoury muffin ideas? Try my corn, carrot and cheddar muffins.
- 1 cup wholemeal spelt flour (or regular wholemeal flour)
- 1 cup almond meal
- 2 tsp baking powder
- ½ tsp salt
- 2 eggs
- 1 cup milk
- 2 tbsp melted butter
- ¼ cup diced ham
- 1 tbsp chopped fresh (or dried) chives
- 1 cup shredded cheese (I used a combo of cheddar, mozzarella and parmesan)
- ½ cup corn kernels (I used frozen)
- Pre-heat the oven to 170C fan-forced and grease a 12-hole muffin tin.
- In a large bowl, combine the flour, almond meal, baking powder and salt and set aside.
- In another bowl, whisk together the eggs, milk and butter then stir in the ham, chives, cheese and corn.
- Make a well in the flours and mix in the wet ingredients.
- Divide the batter between the muffin tin holes and bake for 20-25 minutes or until a cake tester inserted in the middle comes out clean.
- Serve warm spread with butter.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 184Total Fat 11gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 7gCholesterol 49mgSodium 306mgCarbohydrates 14gFiber 3gSugar 2gProtein 9g