Travel Snack Week: Ham & Cheese Muffins
March break is just around the corner here in Ontario, but where ever you are there’s some kind of spring break from school coming up. Which, if you’re lucky and organized, means a trip somewhere lovely, relaxing and maybe even warm. But it can also mean, in the words of the wise of Heidi Pyper: “Looking after the kids somewhere else.” I don’t mean that to sound cynical (although, come on, hilarious, right?) — I’d rather look after my kids on a beach than in a snow storm but holidays don’t mean that parental responsibilities completely dry up. In fact, some of the everyday details get harder while you’re away from home. Sleep routines, for example, can go right out the window. And then of course, there’s food.
Figuring out how to keep everyone fed without giving in completely to junk food while you’re away is tough. Particularly on travel days. Can you even get food on airplanes anymore? It’s been so long since I’ve relied on the food served on planes I’m not sure. We either pack something from home or pick up some good takeout on the way to the airport. It’s not only that I feel better knowing I can give my kids something healthy to eat, it’s that I know I’ve got something they’ll want to eat. The last thing I want to deal with on a flight is a meltdown because someone doesn’t want any of the options available from that weird little cart. So, I make sure I have a combination of healthy snacks and a couple of small treats to keep everyone happy and fuelled up. Like these ham and cheese muffins. They’re a portable, filling and yummy snack you can hand out on the plane or in the car. They’re really easy to make and freeze well, too. Happy trails!
Photo by Maya Visnyei
Ham & Cheese Muffins
makes one dozen muffins
1/2 cup ham, chopped
1 cup cheddar, grated
1/2 cup green onions, finely sliced
2 cups flour
1 cup whole wheat flour
4 tsp baking powder
1 tsp salt
a few good grinds of black pepper
1 cup milk
1/2 cup vegetable oil
1/2 cup plain Greek yogurt
Preheat the oven to 375 degrees. Prepare muffin tins or line with paper muffin cups.
In a large bowl, mix together the flour, whole wheat flour, salt and pepper and baking powder. Add the ham, cheese and green onions and toss until they are covered in the flour mixture and distributed evenly throughout it.
In another bowl, whisk together the milk, oil, yogurt and the eggs. Pour the wet mixture over the dry and stir until everything is completely combined — but don’t over mix or your muffins will be tough.
Spoon the batter evenly into the muffin tins or muffin papers. Place your trays in the hot oven and bake for 20 to 25 minutes, until they are golden brown and a toothpick inserted into a muffin comes out clean.
You might also like
When you need to work on March Break and have kids at home, it’s kind of inevitable that they become merged in some capacity, especially when your work involves writing
Laura and I both like doing these look-back posts where we pick out favourites of the year. But it’s really impossible this year. There are so many great images created by
Here’s an oldie-but-goodie from the archives. There are still gorgeous shoots of rhubarbs in the stores and this is a really easy yet impressive way to use them. Let me know