Preschool is going back in under a week. My excitement can't be contained. But simultaneously, my fear of supplying the perfect lunch for my little kidgredients is coming out. What if they don't eat? What if they collapse in a heap due to starvation? I know, I'm kidding, but I want to make sure they have some sustenance in their lunchboxes, so I'm baking now to make the return to preschool a bit easier.
I've got a few punnets of strawberries, a bit of yoghurt and some freezer space- so here's some strawberry muffins for bake to school. Ideal to bake now, freeze and pop in the lunch bag for morning tea/ after lunch snack.
Strawberry muffins
Ingredients
2 cups plain flour
2 tsps baking powder
1/4 tsp salt
1/2 cup yoghurt
3/4 cup coconut sugar
2 eggs
1/2 cup melted coconut oil
250 grams punnet strawberries (half punnet blitzed to a puree and half punnet chopped)
1/2 cup milk
Method
Preheat oven to 180 degrees.
Line or grease a standard cupcake tray or use a silicone cupcake tray.
Combine the flour, baking powder, coconut sugar and salt in a large bowl.
Add the eggs, coconut oil, strawberry puree, milk and yoghurt.
Mix to combine.
Stir through the chopped strawberries.
Distribute evenly in the cupcake tray.
Bake for 18-20 minutes, checking with a wooden skewer (if it comes out clean they are done).
These will freeze well and can be defrosted overnight in the fridge.
Makes 12.
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