So Miss Muffin is nearly 13 years old. When I say nearly , I do mean like three weeks away. She is in a permanent growth state and always hungry. I don’t think I have confessed it on here, she surpassed me in height about 6 months ago and is far too tall for my liking. She is very handy for reaching things and I don’t have to rely on Mr or stand on a chair.
Her lunch box has been a big issue this year. It is hard to muster independence but make sure there is enough good fulling and healthy food. With this in mind Miss Muffin has been making muffins for the past few weeks. Together we have developed a simple recipe and they add a nice bit of bulk to the lunch box.
Fruit Muffins - Muffinmum.com
Dry
1 c SR flour (or 1 c plain and 1 tsp baking powder)
1/2 c wholemeal flour
1/4 c caster sugar
1/4 c desiccated coconut (optional)
1 tsp cinnamon
pinch of salt
Wet
1/3 c oil (canola/olive)
1 egg
1/3 c + extra milk
1 c frozen fruit (raspberries are a favourite)
Heat oven to 180 °c
Prepare a 6 hole muffin tin, cup cake cases are good
Mix all the dry ingredients in a large bowl
Measure the oil in a measuring jug
Break egg into the oil and mix
Top up to the 1 cup line with the milk
Add wet to dry and stir just enough to mix
Fold in fruit
Share the mixture out between the cases, an ice cream scoop works well.
Bake until golden brown and a cake tester comes out clean.
