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.
About a year ago, 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.
If you want to learn more about how we stick to our grocery budget, listen to this episode of the podcast.
I won’t say it’s a stingy budget at all. We really do eat very well. But, as I do a big grocery shop once-a-month, 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.
Next time I might see if I can get away with some grated zucchini or carrot too.
I’m sure they’d freeze really well and you could even bake it in a loaf tin and slice it up.
P.s. If you’d like access to my super budget spreadsheet and for me to run you through exactly how you can create your own family budget to take control of your finances, click here to access my budgeting workshop.
Looking for other savoury muffin ideas? Try my corn, carrot and cheddar muffins.
- 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.