12m +, hidden veg, Lunchbox Idea, Nut Free, Snack, Vegetarian

Carrot and Apple Mini Muffins

  • 12m +
  • Soy free
  • Nut free
  • Vegetarian
  • Can be frozen

These little muffins are super moist and perfect for a quick treat as they contain no refined sugar but remain sweet thanks to the fruit and veg inside them. The Monster loves to help me make these so it’s a good recipe to get the little ones involved in too.

Ingredients :

  • 100ml olive oil
  • 100ml plain yogurt
  • 1 tablespoon honey
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 200g self raising flour
  • 1 teaspoon bicarb of soda
  • 2 teaspoons mixed spice
  • 1 tablespoon cinnamon
  • 1 grated apple
  • 1 grated carrot
  • 1/4 cup sultanas

Method:

Pre-heat oven to 180 degrees.

Mix all the wet ingredients in a jug, stir well to combine. Then mix all the dry in a separate larger bowl add the grated apple and carrot, stir in the wet ingredients and add the sultanas. Stir until fully combined.

Divide the mixture into the holes of a mini muffin tray and bake for 15-20 minutes (or until a toothpick comes out clean)

Enjoy Em

Xx

7m +, Breakfast, Gluten Free, hidden veg, Lunchbox Idea, Nut Free, Savory, Snack, Vegetarian

Spanish Omelette

PSX_20180415_204518

  • 7m +
  • Nut free
  • Gluten Free
  • Vegetarian
  • Lunch Box Idea

The Monster is currently not a fan of sandwiches (this could all change in a matter of hours, toddlers are fickle.) This means I have to come up with alternatives when it comes to his lunchbox for playschool. A firm favourite (for now) is Spanish Omelette. Filling, super easy to make and I can pop veggies in it too, whats not to like.

This doesn’t freeze to well unfortunately, however it does last in the fridge for about 4 days and is so good the whole family will be at it anyway so it won’t last long! It is great hot or cold.

Ingredients:

  • 5 eggs
  • 1 small potato (boiled and sliced)
  • 1/4 cup grated mature cheddar
  • 1/4 cup finely chopped veggies (I used onion, mushrooms, peppers, tomato)

 

Method:

Brush a small frying pan with olive oil. Place on a low/medium heat. In a bowl whisk the eggs and cheddar together, set aside. Put the finely chopped veggies in the pan and gently cook until softened. Pour over half the egg mix. Lay the potatoes into the egg. Pour over the remaining egg mix and continue to cook until the bottom of the omelette is set. remove from the hob and place under a grill to cook the top of the omelette until set (about 3 mins).

Turn out onto a plate. can be served hot or cold.

 

Enjoy

Em xx