Awwwww. Mr Meat & Potatoes shows off the new shoes.
I’ve got a small case of writers block. It’s two weeks since my last confession post and I’ve got a new lunchbox planner to bang on about and yet… the words don’t want to come.
So I’m digging through my emergency ideas arsenal. It’s full of word combinations that are guaranteed to at least get you all started, even if I stay relatively quiet. Usually the phrase ‘fat kids’ gets the juices flowing. As does ‘cling wrap’ and yesterday on facebook I discovered that using both ‘wiggles’ and ‘creepy’ in a sentence together gets quite a big response.
Similarly the phrase ‘healthy lunchbox’ is enough to glaze over the eyes of even the keenest adults, which is why I’m going to launch the new planner with words like ‘variety’, ‘tasty”, ‘easy recipes’, and ‘seasonal yumminess’… And with that, I declare the Term 1 planner launched (cue champagne smash).
Keeping with tradition, here’s a free preview recipe. Previously you’ve enjoyed a beetroot sandwich spread and the cheese puffs (still my favourite all time recipe) so today I’m going sweet, with these carrot, muesli and banana muffins. Fulfilling all of the criteria for a good planner recipe, they’re seasonal, quick to make, store well, freeze well and the kids will happily eat them.
In case you’re not familiar with them, the e-book planners have a weekly recipe and menu plan to keep you inspired throughout the term. Other recipes include corn relish, classic corned beef, a pesto pasta salad and chocolate chip biscuits and all for just $4.95. You can view some pages on my sample page or just click here to buy one now.
My kids will hoover this, will yours?
Carrot & muesli muffins
1 1⁄2 cups self-raising flour
1⁄4 cup brown sugar
1 carrot, grated
1 cup muesli
1⁄4 cup grapeseed oil
1 cup milk
1 egg, lightly beaten
1 overripe banana, mashed
Preheat oven to 180C. Grease/line a 12-hole muffin tray.
Sift flour into a large bowl. Mix in the sugar, carrot and muesli.
In another bowl, whisk together the oil, milk, egg and banana. Pour wet ingredients into dry and mix until just combined.
Divide out into muffin tray. Bake for 25 minutes until golden and a skewer comes out clean.
MAKES 12.
Kristen said,
May 14, 2013 @ 6:55 pm
This has become my go-to recipe for lunchbox muffins.. I do adjust a little – don’t generally have ‘muesli’ on hand, so use 1/2 cup oats + 1/2 cup LSA, also use 1/2 cup milk + 1/2 cup greek yogurt. Plus this latest batch I added in 1 (peeled) and grated zucchini and 1 grated pear. Recipe still works beautifully and kids love them!
Recipe: Easy Carrot & Muesli Muffins | Mum's Grapevine said,
April 9, 2014 @ 9:50 am
[…] hidden-veggie Carrot and Muesli Muffins from Veggie Smugglers are quick to make, store well, freeze well and and tick all the […]
kristy said,
May 4, 2014 @ 8:44 am
Can I substitute with coconut flour and almond meal? Thanks
wendyblume said,
May 4, 2014 @ 10:00 am
I’ve no idea Kristy. Have a try and report back!
Wendy said,
May 10, 2014 @ 11:56 pm
I cannot find grapeseed oil here in The Netherlands. What can I use instead? I used sunflower oil and the taste was good.
wendyblume said,
May 12, 2014 @ 11:13 am
hi Wendy – sunflower oil is good. Rice bran oil should also work.
lovely to know I have a reader so far away! Happy springtime. x