What’s so great about a lunchbox? Most of the time the contents of it are cheap and healthy, and you’re also able to eat exactly what you want and how much you want. Toma Sukyte tells us how to make one of her favourites lunch time recipes.
Plus, you can eat from it almost anywhere you feel comfortable. Here is a recipe idea for those who are busy juggling a dozen different tasks during the day and don’t have the time to queue in one of the university’s eateries; and equally they’re suitable for those who wish to try something different for lunch or for those who wouldn’t trust their gut with anyone else’s food.
Cheese and onion muffins
Makes 6 muffins
These soft and moist muffins will keep well in the fridge for five days.
150g plain flour
½ tsp baking powder
A good pinch of salt
1 large onion, chopped
1 egg, beaten
½ tsp dried thyme
3 tbsp olive oil
50g cheddar cheese, grated
Ground black pepper
1. Pre-heat the oven to 200oC.
2. Place the muffin cases in the muffin/cupcake tin.
3. In a pan, heat 1 tablespoon of olive oil and gently fry the onions until soft and translucent.
4. Set the onions aside. Meanwhile, sieve flour and, along with the baking powder and salt, add to a bowl.
5. In a separate bowl mix an egg, and add the milk, thyme and remaining olive oil.
6. Add a generous pinch of black pepper.
7. Add the wet ingredients to the dry mix.
8. Stir-in the onions and three quarters of the grated cheese and mix until just combined.
9. Spoon the prepared mixture into muffin cases and sprinkle with the remaining cheese. Add more black pepper if you wish.
10. Bake for 20-25 minutes until golden brown, well risen and firm to touch.
11. Leave to cool on a rack and pack into an airtight container or wrap with a cling film and enjoy the next day for a quick and satisfying lunch.
What’s your favourite lunch box item? Let us know in the comments below…