05 Apr

Fruity Lunchbox Muffins

What do you put in your kids’ lunchboxes? Are you concerned with the contents of bought-in packets, or maybe you’re trying to lower the amount of plastic packaging within the lunchbox. These fruity lunchbox muffins are dual purpose. They have a healthy, yet stealthy portion of 1 of your 7-a-day recommended fruit and veg intake. The muffins also have a secret to reducing refined sugar in lunchbox treats that might surprise you.

Once a fortnight I make a batch of 24 muffins for the lunchboxes. I freeze what we don’t need immediately and simply take out what we need the night before school. That means the muffins are always fresh.

Fruity Lunchbox Muffins

  • Servings: 24
  • Difficulty: easy
  • Print

Ingredients

  • 125g unsalted butter
  • 75g caster sugar
  • 3 free range eggs (cracked)
  • 400g plain flour (you can go 50:50 with wholemeal and plain flour if you like but the muffins will be denser)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 2 cooking apples, peeled and grated coarsely (use a box grater)
  • 100g fresh or frozen raspberries
  • 2 ripe bananas peeled
  • Handful of oats to sprinkle on top

Method

Preheat your fan oven to 160 degrees Celsius. Line 2 cupcake tins with muffin cases (24 in total).

Make sure all the above ingredients are at room temperature. Put everything into a very large stand mixer or food processor. Yep everything (I’m serious).

Switch the blender/mixer/processor on to low until the dry ingredients are combined with the wet ingredients. Once combined, move the dial to medium until you have a rich creamy batter. Turn off the machine.

Use an ice cream scoop to portion the muffin mixture into the case. Sprinkle oats on top of the muffin batter.

Bake in the preheated oven for 20 minutes before removing from the oven and allowing to cool. Freeze as you need them.

Note: To make half the batch, half all the ingredients except for the eggs; use 2 instead of 3.

27 Sep

Carrot And Apple Loaf

Carrot And Apple Loaf

If, like me, you sometimes like to stealthily sneak extra fruit and vegetables into your diet then this loaf will be right up your street. By adding grated apple to the mixture, you not only add natural sweetness, and use less refined sugar, but it also stops the loaf from drying out over time. This loaf will last up to 3 days in a sealed container but I doubt it’ll last that long in my house! Read More

01 Sep

Blueberry Muffins Recipe

As the elder lemon in the family (who is studying for her Leaving Cert this year) started back to school over a week ago, it doesn’t feel like the 1st of September at all. It feels like we are already hurtling through the school year towards Hallowe’en! Still today marked the start of term for many Irish students and I’m back with a recipe for blueberry muffins that all my family love.

Wholemeal flour gives these blueberry muffins a lovely crunchy texture. The blueberries, paired with the crumbly oats on top make for snack perfection. Don’t be limited by blueberries though, use whatever fresh or frozen fruit you have to hand. My kids love these muffins made with over-ripe bananas, which is a great way to use up fruit that might seem past its best. Read More

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