Savoury muffins are a underrated snack. Often packed with vegetables and oh-so-easy to make, they’re easily transportable as part of a picnic and the perfect lunchbox treat. In this recipe, muffins are made even easier with store-bought pancake mix used as the base. If you’ve got more time on your hands, try our basic cheese muffin recipe.
Looking for more muffin ideas? Find inspiration in our marvellous muffin collection.
Ingredients
Method
Preheat oven to 180ºC (160ºC fan-forced). Line 10 holes in each of two 12-hole (¹/₃-cup/80ml) muffin pans with two layers of paper cases.
Place pancake mix in a medium bowl with the butter and 1¼ cups (310ml) water; whisk until smooth. Stir in spinach and cheddar. Season. Spoon mixture evenly into 10 paper cases. Top with tomato halves.
Bake muffins for 25 minutes, swapping trays halfway through cooking, or until a skewer inserted into the centre of one comes out clean. Leave muffins in pans for 5 minutes before transferring to a wire rack to cool. Cool completely before storing.
This recipe is from The Stress-Free Lunchbox, RRP $24.99
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