Lulu's Kitchen: Salami and Olive Muffins


Who better to road test the recipe for these protein-packed schoolyard snacks than the 12-year-old star of our Lulu’s Kitchen series? Here, Lulu puts aside her preference for the sweet stuff and whisks up a batch of Pete Evans’ Salami and Olive Muffins.

The recipe is one of the 70+ yummy paleo-style meals, snacks and on-the-go treats featured Pete's latest cookbook, Lunch Box. With so many food ingredients now banned by schools and daycares, parents are needing to be more and more creative and mindful when packing lunches. With this in mind, Pete has gone for all dairy-free, gluten-free, nut-free and refined-sugar-free recipes.

Lulu gave these golden handfuls of goodness the thumbs up for flavour and easiness, but she did have this tip for her fellow junior chefs: "Make sure you line the muffin tin holes really well with the salami, overlapping so you have no gaps that the egg mixture can leak through during cooking," says Lulu. "You can also use ham or chicken if you don't like salami."

OK, let's get cracking!




10 eggs
sea salt and freshly ground pepper
12 large slices of salami
24 pitted kalamata olives or olive of your choice
24 semi-dried tomatoes
24 basil leaves torn


1. Preheat the oven to 180 degrees (160 fan-forced). Grease a 12-hole standard muffin tin.

2. Crack the eggs into a large bowl and lightly whisk. Season with salt and pepper.

3. Line each muffin hole with a slice of salami, covering the base and side of each completely. Evenly divide the olives, semi-dried tomatoes and basil among the holes, then spoon in the egg mixture until level with the rim.

4. Bake for 15 minutes or until the muffins have risen, and a skewer inserted into the centre of a muffin comes out clean and dry. Allow the muffins to cool in the tin for 2 minutes before turning out. Serve the muffins while still warm or chill and use for school lunches. Store in airtight container in the fridge for up to 2 days.

Recipe taken from Pete Evans' Lunch Box cookbook. Get your copy here