Chicken & Cheese Lunchbox Muffins

These savoury muffins are a brilliant way of using up leftover chicken from your Sunday roast. So easy to make and perfect for lunchboxes for kids

Savoury muffins are such a brilliant alternative to sandwiches for kids’ lunchboxes. There’s nothing wrong with a simple ham or cheese sandwich of course, but it’s nice to have something different every now and then.

Plus, these are a brilliant way to use up leftover roast chicken. If you still have a bit of meat leftover from your Sunday roast but not enough to make a full meal, then give these a try!

How To Make Lunchbox Muffins

They really are so easy to make. Everything gets mixed in one bowl. So minimal washing up too which I always appreciate!

1. Add eggs, butter and milk to a large bowl and whisk.

2. Add grated cheese, cooked chicken and grated carrot and mix again.

3. Lastly, add oregano and flour and give it one final mix.

4. Divide the mixture between 12 silicone cases in a muffin tin.

Then bake in the oven for 25 minutes until the tops are golden brown.

I really recommend using Silicone Muffin Cases. These savoury muffins have a tendency to stick to paper cases but they won’t stick to the silicone ones. They’re easy to clean and of course reusable too.

Allow the muffins to cool for a few minutes in the tin. This ensures that they will be fully cooked all the way through, as they will continue to cook in the heat of the tin.

This lunchbox is from my own range of mealtime products for kids. Its the Pick Box Classic Lunchbox.

If you liked this recipe you may also enjoy my Lunchbox Pizza Pinwheels

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Chicken & Cheese Lunchbox Muffins

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★★★★★ 5 from 1 reviews

• Author: Ciara Attwell
• Prep Time: 7 minutes
• Cook Time: 25 minutes
• Total Time: 32 minutes
• Yield: 12 1x
• Category: Lunchbox

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Description

These savoury muffins are a brilliant way of using up leftover chicken from your Sunday roast. So easy to make and perfect for lunchboxes for kids

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Ingredients

• 2 medium eggs
• 150ml milk
• 75g melted butter
• 170g grated cheddar cheese
• 100g cooked chicken
• 1 carrot, finely grated
• ½ tsp oregano
• 250g self raising flour

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Instructions

1. Preheat the oven to 180c fan and line a 12 hole muffin tin with silicone muffin cases.
2. Add the eggs, milk and melted butter to a large bowl and whisk.
3. Add the grated cheese cooked chicken and grated carrot and mix with a spoon.
4. Finely, add the oregano and flour and mix just enough so that all the ingredients are well combined.
5. Divide the mixture between the 12 muffin cases and bake in the oven for 25 minutes.
6. Allow the muffins to cool for a few minutes in the cases before removing.

Notes

These muffins will keep in the fridge for up to 2 days.

They can also be frozen. Defrost at room temperature in a couple of hours.