RECIPE: Yummy lunchbox pizza muffins

30 July 2019

Yummy, easy to make, and perfect for freezing and sending in the school lunchbox! #easy


2 cups self raising flour
2 eggs
1 cup milk
1 cup zucchini, peeled and grated
1 cup cheese, grated
1 cup ham, diced
1/4 cup olives, sliced finely
1/4 cup sun dried tomatoes, chopped
1 Tbs dried Italian herbs


  1. Place the flour, dried herbs, zucchini and cheese in a large bowl and mix well to coat the zucchini and cheese.
  2. Add the ham, olives and sun dried tomatoes and mix to combine.
  3. Add the wet ingredients and mix until all flour is mixed in. Don’t over mix otherwise the muffins will be tough.
  4. Divide into a 12 hole muffin tray and bake in a 180 degree C oven for 15 – 20 minutes or until they bounce back when touched and have slightly browned on top.

Makes approx 16 muffins

*by peeling and grating the zucchini it is untraceable and the perfect way to disguise a vegie!

Freeze in ziplock bags for school lunches. They will defrost in a lunchbox by lunch time.

For more healthy family food tips, check out our very best banana bread recipe5 easy (yet healthy) lunch box ideas5 secrets to becoming a school lunch ninjathe key to a good breakkieraw avocado chocolate balls recipe and 10 ways to avoid the lunchbox rut.

Written by

Amanda Voisey

Amanda loves sharing the meals she has created and cooked for her family over at her blog Cooking for Busy Mums. Finding the balance each day to feed her family is a challenge Amanda enjoys amongst being a mum to two little boys and working part-time.

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  • Guest - hollie
    Would the muffins go soggy after defrosting?

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