My older son isn’t big into sandwiches so I am often searching for an alternative for the lunchbox “main meal”. If he could he would have a hot lunch every day, and I am usually quite happy to pack him some leftovers from dinner (pasta, risotto, rainbow rice etc) when we have them.  A bagel one day a week and a sandwich another don’t get too many complaints… so for now it works! These muffins are a good alternative, the basic recipe is with basil and sundried tomatoes but you can add anything else you like (olives are good) and you can experiment with fresh tomatoes or grilled peppers, different cheese and herbs. They freeze ok so you can make a batch and wrap them and pop into freezer and take out when you or the little one doesn’t feel like a sandwich. They also go well with a soup for dinner.



1.5 cups wholemeal Self raising flour

1/3 cup grated parmesan

220ml milk

1 egg

Chopped sundried tomatoes – about 100g

Chopped basil – few tablespoons

Salt and pepper



Combine flour and cheese in a big bowl. Add salt and pepper (not too much salt)

Mix egg, oil and milk in another bowl and then add the basil and the sundried tomatoes. Add all of this to the dry ingredient and stir to combine

Pour into muffin tins/papers – it will make about 12

Bake for about 20 mins (until golden) at 200C