Blueberry Muffins for kids
20m prep 25m cook makes 12
Making a healthy balanced diet for your kids is very important for every mother. These quick and easy wholemeal spelled vanilla muffins contain no refined sugar or butter and they still taste fluffy and delicious. They're perfect for kids' lunch boxes and can be stored in your freezer for up to 3 months.
Ingredients:
280g (1 3/4 cups) wholemeal spelled flour
2 tsp baking powder
1/4 tsp ground cinnamon
80ml (1/3 cup) light extra virgin olive oil
125ml (1/2 cup) maple syrup
2 eggs
260g (1 cup) blueberry yogurt
2 tsp vanilla extract
190g (1 1/4 cup) frozen blueberries
Step 1
Preheat oven to 180C/160C fan-forced. Lightly grease a 12-hole, 80ml (1/3 cup) capacity muffin pan.
Step 2
Sift the flour, baking powder, and cinnamon into a bowl. Set aside.
Step 3
Whisk the oil and syrup together in a jug until combined. Add eggs, yogurt, and vanilla. Whisk well until combined.
Step 4
Make a well in the center of the flour mixture. Pour in the oil mixture. Stir until just combined. Use a metal spoon to fold in 1 cup of blueberries.
Step 5
Spoon batter into muffin holes. Scatter over remaining blueberries. Bake for 25 minutes or until a skewer inserted into the center comes out clean. Set aside in the pan for 2 minutes to cool slightly before transferring to a wire rack to cool completely.
RECIPE NOTES
You can store these muffins, covered, in an airtight container for up to 3 days, or freeze them for up to 3 months.
Fried rice muffin cups
50m prep 40m cook makes 12
This fried rice muffin cup is a very delicious recipe for kids that your kids will love to have and is also very healthy. This recipe is for make-ahead magic and easy freezing, you can’t look past these kid-friendly fried rice muffin cups.
Ingredients:
1 cup jasmine rice
4cm piece fresh ginger, thinly sliced
2 middle bacon rashers, trimmed, finely chopped
1/2 cup frozen peas and corn
1 small red capsicum, finely chopped
2 green onions, thinly sliced
2 garlic cloves, crushed
1/4 cup plain flour
2 eggs, lightly beaten
2 tbsp ABC Sweet Soy Sauce Kecap Manis, plus extra to serve
2 long red chilies, thinly sliced
Canola oil cooking spray
4 Steps cooking :
Step 1
Cook rice with ginger following the absorption method on the packet. Remove and discard ginger. Transfer rice to a heatproof bowl. Cool for 20 minutes.
Step 2
Preheat oven to 220C/200C fan-forced. Grease a 12-hole (1/3-cup-capacity) muffin pan.
Step 3
Add bacon, peas, corn, capsicum, onion, garlic, and flour to rice. Season. Stir to combine. Add egg and kecap manis. Stir to combine. Spoon mixture among prepared pan holes. Lightly press with the back of the spoon to compact. Top with chili. Spray with oil. Bake for 20 to 25 minutes or until golden and just firm to touch.
Step 4
Stand in pan for 10 minutes. Using a butter knife, carefully lift cups from the pan. Serve drizzled with extra kecap manis.
Rainbow fritters vegetable patty's
10m prep 20m cook makes 12
If your kids don't like to eat veggies, these rainbow vegetables fritters are the best way to get your kids excited about eating their vegetables. It would be even better if you don't mention the hidden veggies for an easy delicious dinner.
Ingredients:
1 1/2 cups (225g) self-raising flour
2 Coles Australian Free Range Eggs, lightly whisked
3/4 cup (185ml) milk
1/2 cup (60g) coarsely grated Coles Australian Tasty Cheddar
2 cups vegetables (see below)
Vegetable oil, to shallow-fry
Pea fritters
1 1/2 cups (180g) frozen peas
Corn fritters
1 1/2 cups (240g) corn kernels
Pinch of ground turmeric
Capsicum fritters
1 red capsicum, seeded, chopped
Pinch of ground paprika
Beetroot fritters
1 large beetroot, coarsely grated
Zucchini fritters
2 medium zucchini, coarsely grated
8 Cooking Steps:
Step 1
To make the pea fritters, cook the peas in a saucepan of boiling water for 2 mins. Refresh under cold water. Drain. Process in a food processor until coarsely chopped.
Step 2
To make the corn fritters, cook the corn in a saucepan of boiling water for 1-2 mins. Refresh under cold water. Drain. Process in a food processor with turmeric until finely chopped.
Step 3
To make the capsicum fritters, process the capsicum in a food processor with the paprika until finely chopped. Transfer to a sieve and drain excess liquid.
Step 4
To make beetroot fritters, coarsely grate 1 large beetroot.
Step 5
To make zucchini fritters, coarsely grate 1 large zucchini. Squeeze out excess water.
Step 6
Place the flour in a large bowl. Whisk the egg and milk in a jug. Add to the flour and stir to combine. Stir in the cheddar and your chosen vegetables.
Step 7
Heat a little oil in a large non-stick frying pan over medium-low heat. Pour three 1/4-cup (60ml) portions of the mixture into the pan, allowing room for spreading. Cook for 1-2 mins or until small bubbles appears on the surface. Turn and cook for 1-2 mins or until cooked through. Transfer to a plate. Cover with foil to keep warm.
Step 8
Repeat with the remaining mixture.
Chicken with coconut curry
20m prep 20m cook 4 serving
This delicious chicken recipe would be the one all children would love to eat. This creamy coconut chicken curry is full of fresh veggies and served with quinoa for a healthy dinner.
Ingredients:
1 large red onion
2 garlic cloves, chopped
2 tsp grated fresh ginger
3 long fresh red chilies, chopped
1 stick lemongrass, white part only, chopped
1/4 cup chopped coriander stems and leaves, plus extra leaves to serve
Finely grated zest and juice of 1 lime
3 tsp macadamia oil
500g chicken breast fillets, coarsely chopped
250ml (1 cup) light coconut milk
125ml (1/2 cup) Massel salt reduced chicken style liquid stock
350g peeled pumpkin, cut into 2cm pieces
200g green beans, halved
200g snow peas, halved diagonally
1 tsp fish sauce
300g (2 cups) cooked quinoa, to serve
3 Cooking Steps:
Step 1
Coarsely chop half the onion. Thinly slice the remaining half. Process the chopped onion, garlic, ginger, chili, lemongrass, coriander, lime zest, and 2 tsp of the macadamia oil in a food processor until coarse paste forms.
Step 2
Heat the remaining 1 tsp of macadamia oil in a large saucepan over medium heat. Add the sliced onion and cook, stirring, for 2-3 minutes or until aromatic. Add the curry paste and cook, stirring for 1- 2 minutes or until aromatic. Add the chicken and cook, stirring, for 3-4 minutes or until browned. Add the coconut milk, stock, and pumpkin and bring to a boil. Partially cover and reduce heat to low. Simmer gently for 10 minutes or until the pumpkin is almost tender.
Step 3
Add the beans and snow peas to the saucepan and simmer, partially covered, for 2-3 minutes or until tender. Stir through the fish sauce and lime juice to taste. Serve with the quinoa, sprinkled with extra coriander leaves.
Comments