Muffins: 45 Mins | Carrot Dip: 40 mins
Muffins makes 12 | Dip serves 4
All Year

Kids love to graze and as long as you keep changing what’s on offer, they’ll love it every day.  Pairing crunchy veggie sticks with a fresh homemade dip is a lunchbox winner.

Use up leftover herbs and keep the kids happy at the same time!  These cheesy lunch muffins are simple, inexpensive, and they freeze beautifully ready for the lunchbox.



  1. Preheat oven 180˚C (160˚C fan forced) and grease a 12-hole (1/3 cup) muffin pan with cooking spray.
  2. Place flour into a large mixing bowl and stir in grated vegetables and cheese.  Mix well.
  3. Whisk milk and eggs together and add cooled melted butter.  Pour into the flour mixture and stir gently until just incorporated. Divide evenly amongst muffin pan and bake 25-30 minutes or until golden brown and cooked through.  A skewer inserted into the middle should come out clean.
  4. Cool in the tin before turning onto a wire rack to cool completely.  Wrap in single serves and freeze in a sealed container for up to three months.


  1. Preheat oven to 180*C.
  2. Line a baking sheet with baking paper and place the carrots and half the garlic on the tray. Drizzle with olive oil and bake for around 30 minutes or until the carrots are collapsed and golden. Remove from the oven to the bowl of a food processor.
  3. Add the raw garlic, tahini, harissa lemon juice and salt and blitz to a paste. If you prefer a looser dip, you can add more olive oil. Blend until desired consistency is achieved and serve.
  4. Serve in a lunchbox with bread and chopped vegetables for the kids to dip into the dip!

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