Thermobexta’s Cheesy Lunch Box Muffins

lunchbox muffinsThis is an adapted version of a recipe I have on the Thermomix Recipe Community and have been wanting to blog for ages.  They’re quick to make, they freeze and defrost well and my kids love them, so they’re something I often have in the lunch box drawer of my freezer.

240g Greek yogurt
75g cheddar cheese, diced into 1.5cm cubes
40g spring onion, roughly chopped
20g baby spinach leaves
20g extra virgin olive oil
2 eggs
1 sprig of parsley, leaves only (or 1/2 tsp dried parsley)
1/2 tsp himalayan salt
pepper, to taste
160g unbleached white spelt flour
2 tsp baking powder
100g corn kernels

1. Preheat oven to 180°C. Grease a 12-hole muffin tray or place a silicon muffin form on a flat tray.

2. Place yogurt, cheese, spring onion, spinach, oil, eggs, parsley and salt into mixer bowl. Blend for 5 seconds/speed 6/MC on.

3. Add flour, baking powder and corn. Combine for 10 seconds/reverse/speed 4/MC on, or until ingredients are just combined – do not over-beat.

4. Divide mixture evenly between the 12 holes in your muffin tray. Bake for 20 minutes, or until muffins are golden and an inserted skewer comes out clean.

5. Turn out on to a cooling rack and allow to cool before freezing, or transferring to an airtight container.

Tip
Be careful, these are very moreish when warm – the melted cheese, the sweet bursts of corn…

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8 thoughts on “Thermobexta’s Cheesy Lunch Box Muffins

  1. jUst made these. They are yummy. I didn’t have spring onion or spinich so just used red onion and put in a bit of coriander flakes as no parsley ! Unfortunately my kids won’t eat them which was my fear as they only like sweet muffins !! Frustrating. but more for me 🙂

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  2. How easy and tasty are these muffins! I didn’t have greek yoghurt so swapped for 200g sour cream + 20g water. I think the entire batch will be eaten in 1-2 sittings!

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