I’m always looking for new lunchbox ideas, so when a friend told me she bakes mini muffins before the start of each term, freezes them in ziplock bags and pops one in her kids lunch boxes straight out of the freezer in the morning and by lunch time they are ready to eat – I thought I’d give them a go.
It was a rainy afternoon when Ava and I made these mini muffins – we put on some music and whipped them up within 30 minutes.
Really easy and I love that they have oats and yoghurt as well as blueberries in them. Yum!
This is a slight adaption of a Donna Hay recipe.
2½ CUPS (375G) SELF-RAISING (SELF-RISING) FLOUR, SIFTED
2/3 CUP (150G) CASTER (SUPERFINE) SUGAR (I used slightly less sugar)
3 EGGS, LIGHTLY BEATEN
¾ CUP (180ML) VEGETABLE OIL (I used 120g vegetable oil)
½ CUP (140G) THICK GREEK-STYLE (NATURAL) YOGHURT (I used a 200g tub Greek yoghurt)
1 TEASPOON VANILLA EXTRACT
1/3 CUP (30G) ROLLED OATS, PLUS EXTRA, FOR SPRINKLING
1 CUP (150G) FROZEN BLUEBERRIES
Preheat oven to 180°C (350°F). Place the flour, sugar, egg, oil, yoghurt and vanilla in a bowl and mix until just combined. Gently fold through the oats and blueberries. Divide the mixture between 24 non stick muffin pan. (I sprayed mine lightly with vegetable oil and they twisted straight out after baking and cooling)
Sprinkle with extra oats and bake for 12 – 15 minutes or until golden and cooked when tested with a skewer. Turn out onto a wire rack to cool. Makes 24.
Happy baking lovelies!
A x x x x
What muffin recipes does your family enjoy?
What lunch box treats do your kids love?24