lunch

Cheesy Muffins Lunchbox Filler

August 20

A lovely lunchbox filler that you can freeze and make ahead at the start of the week. Just stick them into the lunchboxes in the mornings and by the time lunch comes around they’ll be defrosted and ready to rock!

Serves 12
40 mins

Method

1. Preheat the oven to 190°C/170˚C fan/375°F/Gas Mark 5. Line a large 12 hole muffin tin with paper cases.
2. Add the flour, baking powder, cheddar, halloumi, sweetcorn and chives into a bowl. Season with salt and black pepper and stir to combine.
3. In a jug, mix together the milk, eggs and melted butter.
4. Add the wet ingredients into the dry ingredients and stir to only just combine, then spoon half of the mixture into 6 of the muffin cases.
5. Slice 1 jalapeño into thin rings - you’ll need about 6 and finely chop the other.
6. Stir the finely chopped jalapeños into the remaining batter and spoon this into remaining large muffin cases. Top all the muffins with a sprinkle of cheddar cheese and press a slice of jalapeño into the muffins with the jalapeno batter.
7. Bake the muffins in the oven for 20 minutes, or until golden and risen.

1½ cups plain flour (all-purpose flour)
4 tsp baking powder
¾ cup + 1 tbsp cornmeal (fine or coarse)
1¾ oz mature cheddar, finely grated, plus extra for garnish
3½ oz halloumi, coarsely grated
5½ oz tinned sweetcorn, drained
1 tbsp chives, finely chopped
1¼ cups milk
2 large eggs
7 tbsp butter, melted
2 jalapeños
Sea salt & freshly ground black pepper

175g plain flour
4 tsp baking powder
150g cornmeal (fine or coarse)
50g mature cheddar, finely grated, plus extra for garnish
100g halloumi, coarsely grated
160g tinned sweetcorn, drained
1 tbsp chives, finely chopped
300ml milk
2 eggs
100g butter, melted
2 jalapeños
Sea salt & freshly ground black pepper