I have been making muffins lately to put into the kids and hubbys lunch boxes for school and work , and they are really enjoying them. I particularly like the base recipe I have been using as it only has a little sugar, 70g which I think is great, the sweetness comes from the fruit that I put into the muffins.
I can put these muffins into the kids lunch boxes knowing that they are getting a yummy energy boosting snack, without all those horrible numbers and long words…..also mummy gets to have a clear conscience. I don’t know about you other mums and dads out there but I always suffer a terrible guilt trip when I allow my children to eat processed food. I am a big believer in fresh, local and natural ingriedents and of course homemade when I can.
My youngest son Alex said in the car the other night “can I take some food to share at Drama when its my birthday”, sure says Daddy “what would you like to take” his reply was simple “something made by mum”. I loved it I’m trying to raise my children to understand and appreciate good food and where it comes from, and I think this simple statement said I’m doing something right.
- 195g plain flour
- 30g hazelnut meal
- 2 tsp baking powder
- 1/2 tsp bicarbonate soda
- 1/2 tsp salt
- 100g melted butter
- 70g vanilla sugar
- 1 large egg
- 125ml milk
- 110g raspberries ( fresh or frozen)
- 1 medium apple, peeled, cored and diced into small cubes
- Preheat oven to 190ºC
- combine sifted flour, hazelnut meal, baking powder, bicarbonate soda, salt and sugar into a bowl
- add fruit and stir to combine, make a well in the centre
- in a separate bowl whisk together egg, milk and butter
- pour milk mixture in the centre of flour mix and stir until just combined
- spoon into prepared muffin tins
- bake for 15-20 minutes or until skewer comes out clean when inserted in centre
- Almond BLUEBERRY and PEAR MUFFINS (inprosciuttoofperfection.wordpress.com)
- Raspberry Muffins Recipe (belgoods.com)
- Raspberry & white chocolate muffins (inprosciuttoofperfection.wordpress.com)