Muffins, savoury and sweet are the perfect options for the lunchbox and snacks at home. These 4C’s – Carrot, corn, cheese and chive muffins are awesome in the lunchbox and easy to make so they will become a lunchtime favourite. Thermomix and conventional instructions mean that anyone can make these crowd pleasers!
When it comes to muffins, it’s all about not overmixing. Whether by hand or in your Thermie, overmixed muffins become dry and crumbly rather than soft and fluffy, to stick to the instructions! Thanks to the cheese, they will have a nice golden crust on them. They are delicious warm with a slathering of butter, or served cold. These carrot, corn, cheese and chive muffins are also great for freezing.
By packing veggies and cheese into these, you know you’re helping to fuel up your kids for a day at school. Putting these in the recess box or lunchbox means you’re helping to get the afternoon off to the right start at school. I tend to cut them in half and pop half into recess and the other half in lunch, or you can make them smaller by putting them into a mini muffin pan if that better suit your kids, however you will need to adjust timings for these if you do them smaller.
Carrot, corn, cheese and chive muffins conventional method
Prep
Cook
Total
Yield 12 muffins
Carrot, corn, cheese and chive muffins, perfect for the lunchbox!
Ingredients
- 1 carrot, grated
- 1 cup of frozen corn
- 1 cup grated cheese (I used a mix of cheddar and mozzarella)
- 1 tbsp chives, chopped
- 2 cups self raising flour
- 1 egg
- 1 cup of milk
- 40 grams butter, melted
Instructions
- Preheat the oven to 180 degrees
- In a mixing jug combine the egg, butter and milk-whisk until well combined.
- Add the wet ingredients to all the dry ingredients and mix until combined.
- As with most muffins these are best undermixed rather than over.
- If you are using a silicone muffin pan or greasing one, add directly to the tray, otherwise use patty liners.
- Spread mix evenly, then tap sharply on the bench. Allow to settle for 2 mins.
- Bake at 180 degrees for 15-20 minutes or until golden and a skewer inserted in the middle comes out clean.
- Rest in the pan for 5 minutes then put on a wire rack to cool.
- Eat cold, warm or freeze!
Courses lunchbox
Cuisine modern australian
Carrot, corn, cheese and chive muffins Thermomix Method
Cook
Total
Yield 12
Carrot, corn, cheese and chive muffins, perfect for the lunchbox!
Ingredients
- 1 carrot, grated
- 1 cup frozen corn
- 1 cup grated cheese (I used a mix of cheddar and mozzarella)
- 1 tbsp chives, chopped
- 2 cups self raising flour
- 1 egg
- 1 cup of milk
- 40 grams butter, melted
Instructions
- Preheat the oven to 180 degrees.
- Peel and cut carrots into 2cm pieces.
- Grate carrot in the Thermomix bowl on speed 5 for 8 seconds. If you want to grate the carrot more finely to hide it from the kids, grate for a further 3 seconds.
- Add the flour, milk, egg, chives, butter, cheese and corn kernels to your Thermomix and mix for 10 seconds on speed 4.
- Scrape down the sides of the bowl and mix for a further 5 seconds on speed 3.
- If you are using a silicone muffin pan or greasing one, add directly to the tray, otherwise use patty liners.
- Spread mix evenly, then tap sharply on the bench. Allow to settle for 2 mins.
- Bake at 180 degrees for 15-20 minutes or until golden and a skewer inserted in the middle comes out clean.
- Rest in the pan for 5 minutes then put on a wire rack to cool.
- Eat cold, warm or freeze!
Courses lunchbox
Cuisine modern australian