I was complaining to a friend the other day that I seem to have hit a brick wall regarding inspiration for food preparation – I think that can happen when life gets in the way, but without even thinking about it, she instantly replied with “lunch box ideas”. So besides that being a great idea, it also made me realise that as mothers, bakers, home chefs, etc. we all face the same battle of trying to come up with new ideas for healthy, wholesome food for our families every single day! I’m going to introduce a new category called Lunch-box Ideas which will include baking, sandwiches, fruit treats, etc.
These muffins are just another way of adding fruit to the diet and they are moist and naturally sweet. I sprinkle a mixture of cinnamon and sugar over the top just before baking so they smell heavenly too.
They only take about 20 minutes to make from start to finish, so are easy enough to whip up a batch in the morning and add fresh muffins to lunch boxes. I’ve used fresh chopped apple as well as tinned apple and I have to admit that the tinned fruit is more to my liking, but you can always peel and stew your own apples and use them instead, although that will take much longer. For a change, why not use the basic recipe and mix up the fruit a little, using either fresh or frozen berries or mashed banana.
This recipe makes about 12 standard size muffins or you could use mini muffin tins and freeze the leftovers. A standard size muffin can be a bit big for a small tummy so the small ones work really well in lunch boxes.
¼ cup oil
½ cup sugar
1 cup milk
2 cups plain flour
4 tsp baking powder
1 tsp cinnamon
1 cup chopped fresh apple (skin removed) or 1 x 410g can stewed apples, liquid removed
½ tsp extra cinnamon
1 tsp brown sugar
- Preheat the oven to 200°C and grease or line standard size muffin tins.
- Beat the egg, oil, sugar and milk together in a bowl.
- Sift the dry ingredients into the egg mixture.
- Add the fruit and mix lightly until just combined – don’t over mix.
- Spoon the mixture into the greased/lined muffin tins and sprinkle with a combination of the extra cinnamon and brown sugar.
- Bake for 15 minutes or until just cooked.