Featured Recipe Lunch Box Muffins

LUNCHBOX HARVEST MUFFINS

Steps:

• Preheat oven to 350 degrees. Grease mini-muffin tins.
• In a medium bowl, whisk together the flour, baking soda, cinnamon and salt.
• In a large bowl, combine the eggs, olive oil, honey, brown sugar, grated apple and juices and grated vegetables.
• Using a spatula, fold the dry ingredients into the wet mixture until just combined. Gently fold in the raisins and coconut.
• Fill each muffin cup 3/4 of the way up, and bake for about 15 to 18 minutes for mini-muffins and about 20 to 22 minutes for regular muffins. The muffins are finished baking when an inserted toothpick comes out clean.

FEATURED RECIPE: LUNCH BOX MUFFINS

Steps:

• 1. Smash bananas into zucchini to equal 2 1/2 cups, (there should be a few lumps of banana). 2. Add Sugar and eggs. 3. Mix in melted butter. 4. In separate bowl combine dry ingredients. 5. Add dry to wet and mix until incorporated. 6. Fill buttered and floured muffin cups 3/4 full. 7. Bake in 350 oven 20-30 minutes or until toothpick comes clean. 8. Let rest for 2 minutes. 9. Remove from pan to cooling racks. Makes 18 muffins. (Recipe from www.food.com)

LUNCH BOX MUFFINS

Steps:

• Smash bananas into zucchini to equal 2 1/2 cups, (there should be a few lumps of banana).
• Add Sugar and eggs.
• Mix in melted butter.
• In separate bowl combine dry ingredients.
• Add dry to wet and mix until incorporated.
• Fill buttered and floured muffin cups 3/4 full.
• Bake in 350 oven 20-30 minutes or until toothpick comes clean.
• Let rest for 2 minutes.
• Remove from pan to cooling racks.

LUNCHBOX PUMPKIN MUFFINS

Steps:

• Beat together eggs, sugar, oil, and pumpkin.
• Sift together dry ingredients.
• Mix dry ingredients with egg and pumpkin mixture.
• Using 1/4c size muffin scoop, scoop batter into well greased muffin tin or into paper muffin cups.
• Bake at 350 degrees for 23 minutes.

ULTIMATE LUNCHBOX MUFFINS

Steps:

• Preheat oven to 180 degrees Celcius. Line a muffin tin with paper liners and spray briefly with non-stick spray.
• Combine flours, cinnamon, baking powder, and baking soda. Set aside.
• In a blender, blend the bananas, molasses, apple juice and vinegar until smooth. Mix the wet ingredients into the dry ingredients.
• Fold in the zucchini, walnuts, and sultanas.
• Divide mixture evenly into the muffin cups and bake for 20 minutes.
• If freezing, freeze in individual freezer bags to pull out as needed.