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Anytime Muffins

Breaky on the run, after-school snacks & lunchbox hero!

Makes 8 muffins

A yummy little muffin packed with goodness, perfect for busy mornings, lunchboxes, after-school snacks or a quick bite before sport.

These savoury muffins are soft, cheesy and full of flavour — a great option for kids who love finger food and parents who want something nourishing, filling and easy to prepare.

They are also a fun recipe for children to help make. Little helpers can crack eggs, stir the mixture, sprinkle cheese on top and watch the muffins rise in the oven.

A perfect option for

🌅 Breakfast on the run 🎒 After school snacks 📦 Lunchboxes 👨‍👩‍👧 Weekend baking with kids 🏉 Pre or post training fuel 🚗 Road trips and busy days

What makes them so good?

High in protein
Full of flavour
Packed with hidden veg
Easy for kids to help make
Great warm or cold
Lunchbox friendly
Perfect for meal prep

🧺 Ingredients

  • 1 cup plain cottage cheese
  • ¾ cup parmesan cheese
  • ¼ cup flour
  • 1 cup almond meal
  • 1 teaspoon baking powder
  • ¼ cup water
  • 4 eggs, lightly beaten
  • ½ teaspoon salt
  • ½ red onion, diced
  • 1 zucchini, grated
  • 1 clove garlic, crushed
  • ¼ cup bacon, diced
  • Optional: ⅓ cup freshly chopped herbs

👨‍🍳 Method

  1. Preheat oven to 200°C. Line a muffin pan with eight medium-sized paper baking cups.

  2. Add all ingredients into a large bowl, except ¼ cup of the parmesan cheese. Mix well until everything is combined.

  3. Spoon the mixture into the muffin cups until they are about ¾ full.

  4. Sprinkle the remaining parmesan cheese and fresh herbs on top.

  5. Bake for 30–35 minutes, or until the muffins are set, risen and golden brown.

  6. Serve warm or at room temperature.

🐣 Little Helper Jobs

Crack eggs, sprinkle cheese and watch the muffins rise — great jobs for little helpers!

Crack the eggs into a bowl
Sprinkle the cheese on top
Mix the ingredients together
Help grate the zucchini (with a grown-up)
Place the paper cups into the muffin tray
Name the muffins before they go in the oven

💡 Parent Tips

Squeeze moisture out of the grated zucchini before adding — this helps the muffins hold their shape.

Make a double batch and keep extras in the fridge for quick snacks during the week.

Freeze individually and reheat gently in the oven or microwave when needed.

Let muffins cool completely before packing into lunchboxes.

🔄 Easy Swaps

Swap bacon for ham, chicken, or leave it out for a vegetarian version
Add corn for a touch of natural sweetness
Add spinach for an extra serve of greens
Use cheddar instead of parmesan for a milder, kid-friendly flavour
Add paprika for extra colour and a subtle warmth

📦 Storage

Fridge

Store in an airtight container for up to three days.

Freezer

Wrap individually and place in a freezer-safe container.

Reheating

Reheat gently in the oven or microwave, or pack cold into lunchboxes.