These savoury school lunch muffins can be made in batches and kept in the freezer. You can swap out your child’s favourite cheese and meat.

2 cups flour
3/4 cup grated cheese
1/2 cup finely diced ham or sausage
1 red pepper, de-ribbed and diced
1/4 cup mushrooms, finely chopped
150g butter, melted
1 cup (250ml) milk
1 egg, lightly beaten
1 tbsp parsley, chopped

Method:

1. Preheat the oven to 180°C. Line a 12 cup muffin tray with cupcake liners.
2. In a bowl, place the flour, cheese, capsicum, mushrooms and ham.
3. In a jug, combine the egg, milk and butter.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Pour into liners and bake for 15-20 minutes.

Photo Credit: Kitchen Life of a Navy Wife