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Ham, Cheese and Veggie Muffins

I was very happy to discover this new blog (The Diary of a Fussy Eater). Amy’s a working mum of a fussy eater who’s taking a stand to get her boy to eat more healthily. If, like me, you’re struggling with your own fussy eater, I’d definitely recommend checking out Amy’s recipes and techniques.

ham, cheese and veggie muffins

Amy’s Ham and Cheese Mini Muffins are super easy and quick to make. I made them with Nicholas pretty much immediately after seeing the recipe and my fussy eater scoffed three of them as soon as they were cool enough to eat for his afternoon snack. Win!

I made a couple of little changes to her wonderful recipe. I used wholemeal self-raising flour (she uses plain flour with the addition of a couple of tablespoons of wheat bran) and I added some veg (I just couldn’t help myself!). I think you can easily get away with adding some grated vegetables as the overall flavour is still ham and cheese which kids usually love.

Like me, Amy isn’t a fan of hiding vegetables as it doesn’t help little ones learn to enjoy eating their veg. BUT that certainly doesn’t mean I don’t do it. I think the important thing is to keep offering them an assortment of vegetables, cooked in different ways to keep trying to pique their interest.

I make these muffins with Nicholas and point out all the ingredients as we add them, so I don’t think the veg can be called hidden! Our favourite grated vegetable to add is carrot, but courgette (zucchini) has gone down well and also parsnip.

This recipe is also great in that it’s very ‘forgiving’. The amounts don’t have to be exact and we’ve also made them successfully tipping everything into the bowl together (egg unbeaten), mixing until combined, so perfect for getting your munchkins involved (which is also a good way to encourage them to eat).

The muffins freeze very well and are also great in lunchboxes. And I’ve scoffed quite a few myself!

Thank you Amy for helping me get more vegetables into my own fussy eater 🙂

ham, cheese and veggie muffins


Prep time: 15 mins
Cook time: 10-15 mins
Makes 12 small muffins

1 cup of wholemeal (or plain) self-raising flour
1/2 cup grated cheddar cheese
100g cooked ham, sliced
1/2 cup milk
60g butter, melted and cooled
1 egg, lightly beaten
1/3 cup finely grated vegetables such as carrot, zucchini or parsnip
Salt and pepper (optional)

Preheat your oven to 200C. Lightly spray or grease a 12-hole muffin tin.

In a medium-sized mixing bowl, combine the flour, cheese and ham.

In a jug or small bowl, whisk together the milk, butter and egg then stir through the grated vegetable. Season with salt and pepper if desired.

Pour the wet mixture into the dry ingredients and mix until just combined (mixing too much can make your muffins dense and chewy).

Divide the mixture evenly between the muffin tin holes. Bake for 10-15 mins until golden and cooked through when tested with a skewer.

Cheesy courgette muffins

Nicholas loves being in his kitchen pod, up where all the action is happening, and today as soon as he was in it he started chanting ‘Cook! Cook! Cook!’ Mummy couldn’t have been happier!

Up until now, we’ve just made biscuits together, either my chewy oaty biscuits or a variation of them. I thought it was time to try something savoury, something Nicholas could have as a proper meal rather than a treat. Looking through one of my favourite mummy foodie blogs for inspiration, Gourmet Mum, I knew Filipa’s muffin recipe would be perfect.

I made very few changes to Filipa’s recipe as it’s fantastic as it is. She uses dried as well as fresh herbs, but I just used fresh, and I sprinkled some grated parmesan over the tops of the muffins before baking for an extra crispy cheesy top (What makes cheesy muffins taste better? More cheese!).

If you’re making these with little ones, prepare everything beforehand so they’re just pouring and mixing. Older children can do more of the preparation, especially weighing and measuring the ingredients.

The muffins are wonderful for lunch (you can serve them with some raw vegetables) and would be great for brunch or packed in a picnic basket. And if you’re not a vegetarian, they’d be delicious with some pieces of cooked ham or bacon in the mixture.


Prep time: 10-15 mins
Cook time: 20-30 mins
Makes 12 regular-sized muffins

200g self-raising white flour
100g self raising wholemeal flour
1/2 tsp baking powder
80g cheddar cheese, coarsely grated
1 small courgette / zucchini (about 120g), coarsely grated
2 eggs, lightly beaten
210ml milk
90ml vegetable oil
1 tbsp fresh chives or parsley, finely chopped
1/2 tsp salt (optional)
4 tbsp grated parmesan

Preheat the oven to 200C. Either lightly spray a 12-hole muffin tray with cooking spray or line with paper cases.

Mix the white and wholemeal flours, baking powder and grated cheese in a large bowl.

In a separate bowl or jug, combine the courgette, eggs, milk, oil, herbs and salt (if using). Add this to the flour mixture, mixing until just combined (mixing as little as possible keeps your muffins light in texture).

Divide the mixture evenly between the 12 muffin holes. Sprinkle the grated parmesan over the tops of the muffins.

Bake for 20-30 minutes until golden and cooked through when tested with a skewer.

Tip out onto a wire cooling rack.


  • Add a handful of chopped cooked ham or bacon to the muffin mixture.