THE DAIRY KITCHEN Speedy Cheese and Vegetable Muffins


Makes 12
Difficulty Easy
Preparation 15 MINS
Cooking 25 MINS
If you have the same lunch every day, or the kids' sandwiches keep coming back, try these and your guaranteed an empty lunchbox everytime!


2 cups self-raising flour
1 teaspoon sweet paprika
1 cup grated Swiss-style Cheese
1 cup grated pumpkin and zucchini
2 eggs, lightly beaten
30g butter, melted
1 cup milk
2 teaspoons sesame seeds
Handy Tips
We used grated carrot and zucchini for this recipe. A great lunch box treat for kindergarten or a trip to the park. For adults, add 2 tablespoons chopped stuffed green olives to the vegetable mixture and proceed as above.

Nutrition (per serve)

Energy (kj) 257
Protein (g) 3
Fat Total (g) 5
Calcium (mg) 57
Carbohydrates (g) 1
All nutrition values are per serving.


  1. Combine dry ingredients, cheese and vegetables in a bowl.
  2. Combine eggs, butter and milk in a separate bowl and add to dry ingredients. Stir until just combined. The mixture will be slightly lumpy.
  3. Spoon into buttered 1/3-cup capacity muffin tins, sprinkle with sesame seeds and bake at 200°C for 25 minutes or until cooked when tested with a skewer.

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