Tomato and bacon muffins
Savoury muffins are great for packing into lunchboxes; they can be made ahead in batches and feel like a real treat, but as they are homemade you know exactly what has gone into making them. The kids can even help with the baking, too.
- Preheat the oven to gas 6, 200°C, fan 180°C. Line a muffin tin with 6 paper cases. Fry the bacon in the oil for 5 mins; cool. Mix with the self-raising wholemeal flour and baking powder.
- Whisk the egg, butter spread and milk together, then mix into the dry ingredients. Divide between the muffin cases. Top each with a halved cherry tomato and 5g grated Cheddar (optional).
- Bake for 18 mins or until golden, then remove and cool. Once cool, the muffins can be frozen if required (see below.
- Pack 2 muffins per lunchbox with the sugarsnaps and carrot sticks.
Cook's tip: For a snack you could add a pack of pineapple fingers.
Freezing and defrosting guidelines
Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.
Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 minutes in a moderate oven.
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