In this post we share a yummy lunchbox recipe, that is very easy to make. These Sweetcorn capsicum cheese puffs are from the Munch Lunchbox cookbook. The capsicums are optional and can either be left out or you could use a different vegetable.
The Munch Lunchbox cookbook will help you with the lunchboxes for your kids every day.
“The book is cleverly designed with sample lunches at the start. These cover a variety of dietary needs from gluten free, to nut free, meat free and others. The easy to follow logos are used to identify special requirements in each recipe. Then the book becomes an alphabet of delicious ideas. I loved the B idea:Black Bean Brownie which is high in protein but a lovely texture and very moist. C: Carrot Summer rolls were another favourite, with rice paper wrappers around carrot slices and rice noodles. S: Seedy crackers with chia, sunflower and pumpkin seeds. Many of the ideas are very simple using just a few ingredients, but the small portions and interesting presentations make them quite novel.”
Kathy Watson, Booksellers
You can buy your copy here today for $34.99.[shopify embed_type=”product” shop=”munch-nz.myshopify.com” product_handle=”munch-lunchbox-cookbook” show=”all”]
Munch Lunchbox Sweetcorn capsicum cheese puffs
These Sweetcorn capsicum cheese puffs have been a favourite in our house for quite some time. You will love how quickly these can be whipped up.
You can adapt the recipe to include different vegetables. You could also include ham and peas, and spring onions.
- ¾ cup plain flour
- 2 tsp baking powder
- 1 cup grated cheese
- 1 egg, beaten
- 100g sweetcorn
- 50g finely diced capsicum, optional
- 3 Tbsp milk
- Preheat oven to 210°C. Line a baking tray with baking paper.
- Sift flour and baking powder together.
- Add cheese, egg, sweetcorn, capsicum (if using) and milk and mix until well combined.
- Spoon 12 portions of the mixture onto the prepared baking paper. Bake for 5–10 minutes. They should be puffed and a little bit golden on the outside.