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.

16 Mar

Hot Potato Salad Recipe – Ad

One of the issues with my long days in work is finding time to snack. On Tuesday I went from my porridge at 6.30am at the desk with nothing until a meal at 3.30pm when I got home from work. That’s daft carry on altogether and I have nobody to blame but myself. So when Potato.ie – Potatoes More Than A Bit On The Side challenged me to come up with a new recipe I knew that it was an opportunity to make the most of my suppers in the evening and design a recipe that is perfect for an evening meal and matures into a delicious lunch that travels well.

The beauty of this recipe is that by cutting the potatoes into small cubes, you can speed up the cooking time for the tasty bites. If you’re not a fan of bacon, then switch things up by using feta cheese (or Irish cheddar) instead and add a tablespoon of decent olive oil to the dressing recipe. I don’t season this dish at all because there is enough salt from the bacon, but I do think some minced garlic would be a great addition to the salad dressing. Read More

03 Oct

Pitta Pocket Lunch

You gotta pitta pocket or two! Cheesey singing is not obligatory in my household but I do love how versatile pitta bread is for lunchboxes. My top tip for keeping them fresh is to keep your packets of pitta bread in the freezer, then take them out one-by-one. To make sure your pitta is perfect for filling, take the frozen bread and splash it with a bit of cold water, sit on a piece of kitchen roll and pop it into the microwave for 30 seconds. You’ll get a bitta pitta perfection everytime.

Also before I forget! You may not notice on mobile, but I’ve made a couple of changes to the blog. Please let me know what you think? Read More

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