Cheddar & Chive Lunch Box Muffins

It’s back to school time, so why not replace the Classic Sandwich with Savory Muffins? Leftovers can be stored in a Tupperware container in the fridge for up to 4 days, or in the freezer for up to 3 months. Eat cold or reheat in an oven for a few minutes before serving. Yum! 


  • 1 1/2 cups all-purpose flour
  • 1/2 cup stone-ground yellow cornmeal
  • 2 tsp. baking powder
  • 1 tsp. garlic powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/4 cups buttermilk
  • 2 large eggs
  • 7 tablespoons unsalted butter, melted & cooled
  • 1 cup shredded cheddar cheese
  • 8 ounces thick-cut deli ham (1/2-inch thick), diced
  • 3 tablespoons finely chopped chives
  • Freshly ground black pepper

Preparation method

  • Heat oven to 375°F/190C. Line a standard 12-well muffin pan with papers liners or coat well with cooking spray.
  • Whisk together the flour, cornmeal, baking powder, garlic powder, baking soda, and salt in a large bowl.
  • Whisk the buttermilk, eggs, and 5 tablespoons of the butter in a medium bowl until combined.
  • Pour the wet ingredients into the dry, and mix with a wooden spoon until just combined, don’t worry if there are some lumps! Fold in the cheese, all but a half cup of the ham, and 2 tablespoons of the chives.
  • Spoon the batter into the muffin wells, filling each about 3/4 full.
  • Top the muffins with the reserved ham, sprinkle with the remaining chives and sprinkle with pepper. Top each muffin with 1/2 teaspoon of the remaining melted butter.
  • Bake until the tops just begin to brown and a toothpick inserted in the centre of a muffin comes out clean, 20 to 25 minutes.
  • Cool the muffins in the pan for about 5 minutes, then transfer to a cooling rack to cool completely.

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