LUNCHBOX MUFFINS
Prep time: 
Cook time: 
Total time: 
 
This is a completely forgiving recipe! It is based on the Fail Safe Margie’s Lunchbox Pear Muffins. I make a sweet and savoury version at the same time so I have two bowls on the go at once! The measures below are for a double batch (makes 10-12). I'm a fan of making a double batch and freezing them.
Ingredients
SWEET:
  • 1 + ½ cups self raising flour
  • ½ cup sugar (can decrease this!)
  • 1 egg
  • ⅔ cup milk
  • ¼ cup oil (or melted butter)
  • 1 teaspoon Vanilla
  • ½ cup mix ins – e.g. quinoa flakes, fresh fruit, dried fruit (sulphur free)
SAVOURY (same as above – just omit sugar!)
  • 1 + ½ cups self raising flour (I mix this up a bit and sometimes add in about ¼ cup besan (chickpea) flour for extra protein)
  • 1 egg
  • ½ teaspoon salt
  • ⅔ cup milk
  • ¼ cup oil (or melted butter)
  • mixed vegetables – 1+1/2 cups (e.g. small grated potato, bunch asparagus chopped 1cm, and leek). You can also put in feta cheese cubes too.
Instructions
  1. Turn oven on to 180 degrees
  2. Prepare muffin pan (with muffin cases/ grease muffin pan)
  3. Sift Flour
  4. Add rest of the ingredients
  5. Stir till just combined
  6. Fill muffin cases until ¾ full.
  7. Bake at 180 degrees for 20 minutes
Recipe by Meal Planning Your Way at https://www.mealplanningyourway.com/2013/06/16/lunchbox-muffins/