Saturday, February 14, 2009

Muffin Madness!

In my search to find more things to fill T's lunchbox, I've decided to make a massive batch of muffins. Thankfully, both were a huge hit with all three kids so this should also be a good breakfast for B who is refusing her gluten free cereal. And surely they can't be any less healthy than commercial cereal anyway.



Carrot and Cinnamon Muffins. (makes 12)
  • 3 Cups Orgran Plain Flour
  • 3 teaspoons baking powder
  • 1 Cup white sugar
  • 2 eggs, lightly beaten
  • 1 teaspoon cinnamon
  • 1 cup of rice milk
  • 90 mls rice bran oil
  • 1 generous cup grated carrot
Blueberry Muffins. (makes 12)
  • 3 Cups Orgran Plain Flour
  • 3 teaspoons baking powder
  • 1 Cup white sugar
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla essence
  • 1 cup of rice milk
  • 90 mls rice bran oil
  • 1 generous cup fresh blueberries

Bake for 20-25 minutes at 210 degrees celsius.
Allow to cool on tray for 10 minutes, then they're ready to eat or allow to cook completely and store in an airtight container.