A friend of mine asked for a recipe I recently made for Milo muffins and was after some kiddies lunchbox ideas so here goes. Anyone who knows me knows that I try to give my kids as healthy foods as possible, so this always includes plenty of fresh fruit, dairy items like yoghurt and wholemeal bread is always a must in my house. I have 1 boy that's quite lactose intolerant and another 3 boys that are mildly lactose intolerant so I always use the Lactose free milk in my baking. I also use olive oil in place of butter in just about all my recipes.
The best way to cut your grocery bill down when it comes to kids lunches is buying things whole and packing them yourself. I have found Tupperware to have the best range of containers for storing food in. Their kiddies' snack cups are awesome for sultanass, chopped up strawberries/kiwi fruit/grapes, etc. The dip bowl containers are slightly larger and perfectly fit a small muffin or cupcake, a chopped up apple/orange/mandarin and the sandwich box is a great alternative to gladwrap (think of the money saved and environmental benefits), plus it's easy for little fingers to open, easy to clean and stores even those sandwiches made from the larger bread. The initial investment of these core tupperware items will eventually pay for themselves.
Some recipes we love here in our house are:
MILO MUFFINS
1.5 cups SR Flour
2/3 cup Milo
1 egg
2/3 cup milk
2/3 cup brown sugar (or raw caster sugar or whatever you have)
1/2 tsp baking powder
60g Butter, softened (or olive oil)
Preheat oven to 180 degrees.
Add all ingredients into a mixer and beat until smooth and combined.
Pour into muffin cases placed into a greased muffin tray. (Use olive oil spray to save time)
Bake for 25 mins. (Check after 15 mins and every 5 mins after to get the best time for your oven)
You'll know they're ready as they'll bounce back when you touch the top and will look smooth and glossy instead of sticky. HINT: I always open one to do a quick taste test ;)
YUMMY HEALTHY MUESLI BARS
70g Dried Blueberries (or sultanas or other dried fruit)
1 cup rolled oats (you can use quick oats for a smoother blend)
1/2 cup desiccated coconut
1/2 cup SR Flour
1/2 cup raw sugar (substitute for more honey or maple syrup if you wish)
125g butter (or olive oil)
2 tbsp honey
Preheat oven to 180 degrees.
Melt butter and honey in a large saucepan until bubbling. Take off stove.
Sift in flour and add all dry ingredients into the saucepan. Stir until combined.
Press mixture firmly into a lightly greased and lined (one strip baking paper lengthways) small rectangle baking tray.
Bake for 10-15 mins until golden. Remove from oven & allow to cool in the tray for 10 mins.
Remove by holding onto end of baking paper and transfer to a chopping board. Cut using a long knife and cut continuous straight cuts lengthways first and then across to make the size you require.
Will make approx 12 small squares.
BAKERY SCROLLS
You can make these using cheese & vegemite, ham & cheese, sundried tomatoes & cheese, whatever your family likes. Just substitute tomato paste/bbq sauce for the vegemite to keep it moist.
3.5 cups Plain flour
3.5 tsp baking powder
1/2 cup buttermilk (can use plain milk if you wish)
1/2 cup milk
2 Tbsp vegemite
1.5 cups grated cheese (use low fat if you wish)
Combine flour and baking powder in bowl.
Slowly add both milks til they form a sticky dough.
Place on floured surface, kneading til it can be rolled into a rectangle.
Roll out to approx 30x40cms.
Evenly spread the vegemite all over, then pop cheese all over.
Roll longways into a tube and cut each tube into approx 12 rolls.
Pop oven on at 200 degrees at this point.
Arrange closely together on a lined baking tray, brushing the tops with lightly beaten egg if you wish.
Bake for 20-30 mins, watching to check the best time for your oven.
They'll be ready when they look golden and puffy and cheese melted and bubbly.
ZUCCHINI & CORN MUFFINS
2 cups SR flour
1/2 tsp milk paprika (omit if desired)
1 cup buttermilk (or regular milk)
1 egg, lightly beaten
80g olive oil (or butter)
2/3 cup grated cheese
1 small zucchini, grated
125g can corn kernels, drained
1 shallot, sliced thinly
2 tsp parsley
Preheat oven to 180 degrees.
Grease muffin pan and line with 12 muffin cases.
Sift flour & paprika into bowl and then add in other ingredients.
Stir gently, do not over mix. You want the mixture to be lumpy but all mixed together.
Spoon evenly into the cases and bake for approx 20 mins.
HINT: After 15 mins if they look slightly golden you can use one for a taste test as I usually do ;)
These should get you started! Now I'm off to go make some muesli bars I think!
