School Lunchbox
Baked Chicken and Vegetable Muffins for School Lunchboxes
Prep
15 min
Cook
25 min
Servings
6
Level
Easy
These savory muffins packed with minced chicken and colorful vegetables are a practical, healthy lunchbox solution that kids love. The texture is soft and fluffy with a satisfying savory flavor, all without any frying required. Perfect for school because they don't spill easily and still taste great even at room temperature.
🧂 Ingredients
🍽️ Servings: 6
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 200 grams medium-protein all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 150 ml full-cream liquid milk
- 60 ml vegetable oil
- 150 grams finely minced chicken breast
- 50 grams coarsely grated carrot
- 50 grams sweet corn kernels
- 30 grams finely chopped spinach
- 50 grams grated cheddar cheese
- 1/2 tsp garlic powder
- 1/4 tsp ground pepper
- 1 stalk finely sliced green onion
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👩🍳 Instructions
- 1 Preheat the oven to 350°F (180°C). Prepare a muffin pan by greasing it with oil or lining it with paper muffin cups.
- 2 In a large bowl, mix the flour, baking powder, salt, garlic powder, and ground pepper. Whisk until well combined.
- 3 In a separate bowl, beat the eggs lightly, then add the milk and vegetable oil. Stir until well combined.
- 4 Pour the wet mixture into the flour mixture little by little, stirring gently until the batter is evenly combined—don't overmix so the muffins stay soft.
- 5 Add the minced chicken, grated carrot, corn kernels, chopped spinach, grated cheese, and green onion. Mix well with a spatula until all the ingredients are evenly distributed throughout the batter.
- 6 Pour the batter into the muffin pan, filling each cup about 3/4 full so the muffins have room to rise while baking.
- 7 Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- 8 Remove from the oven and let the muffins cool slightly in the pan for 5 minutes before transferring them to a cooling rack.
- 9 Once completely cool, the muffins are ready to be packed into a lunchbox or stored in an airtight container.
💡 Tips
• You can substitute the chicken with ground beef or canned tuna for a flavor variation.
• Store the muffins in the refrigerator for up to 3 days; just warm them up briefly in the microwave before packing them for school.
• Add other vegetables like chopped broccoli or bell peppers for extra color and nutrition.
• Use paper muffin cups to make packing easier and to prevent sticking to the pan.
📊 Nutrition Facts / serving
220 kkal
Calories (kcal)
10 gramg
Protein
12 gramg
Fat
18 gramg
Carbs
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