Miss Muffin’s Muffins- Lunch Box Filler.


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.

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Fruit Muffins - Muffinmum.com

  • Servings: 4-6
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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


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.

Lunch- Couscous, Roast Vegetables and Halloumi .

Photo 3-05-16, 11 35 45 AM

I love the squeaky halloumi cheese, really love it. Just thinking about it makes my mouth water, yes, really. It is a bit strange as I hate anything that squeaks when touched and am not a big salt fan. Nobody else in my house likes the squeaky cheese so it has become part of my work day lunch. I have experimented with the best ways to cook, store and reheat it and keeping it in small slabs. It is best microwaved in the slab too and then cut up for eating.

I am not going to write out a recipe for this lunch as it is pretty simple. Just roast some of your favourite vegetable with a hint of seasoning ( I like piri piri) and olive oil. Remember they shrink down a fair bit, so do plenty. I have been eating this weeks veg with couscous, halloumi and beetroot added after it is warmed. It is rather delicious and keeps me happy.

So my recent lunches are-

Roast Vegetables, couscous and halloumi.

Black Bean Stew.







Carrot, Oat and Banana Muffin.


At last, a muffin form Muffin Mum.

When I made this recipe I wanted to make 3 large (Texas) muffins to last the 3 days of school lunches. This recipe could be doubled or made into 6 small/ cup cake size muffins.

The muffin is a nice healthy number and Miss Muffin couldn’t resist taking a large bite out of tomorrows muffin when she packed her lunch box. She declared it most yummy and she knew what was in there.

In many muffin recipes it mentions putting the wet and dry ingredients into separate bowls. I am a big fan of using as few bowls as possible. I mixed the wet ingredients and them measured the dry on top. Living life on the edge or what? Do what makes you happy.

Oven 180


1 ripe banana mashed

1/2 cup grated carrot

2 tablespoons of canola oil (or other non flavoured oil)

1 egg

1/2 cup milk

1 tsp vanilla extract

2/3 cup flour

1/4 cup sugar

1/2 cup oats (quick cook is best)

2 tsp baking powder

1 tsp cinnamon

good pinch of salt


Mix wet ingredients

Put all dry ingredients on top of wet

Stir until mixed well, not too much or they will be though

(if it makes you feel better, do the separate bowls)

Put into your greased muffin tin

Bake until brown and bounce back when gently touched, around 15-20 minutes.