Apple and sultana muffins
Apple & sultana muffins
These fruity muffins make a healthy lunchbox snack, scroll down for two other great lunchtime fillers
- Prep: 15 mins
Cook: 25 mins - Makes 12
- Easy
Ingredients
- 200g self-raising flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 50g wholemeal flour
- 100g golden caster sugar
- 2 eggs
- 125ml semi-skimmed milk
- 4 tbsp sunflower oil
- 2 apples, grated
- 100g sultanas
Banana & strawberry smoothie
Whizz 1 small banana, 200g
strawberries, chopped, and
200ml semi-skimmed milk in
a blender until smooth. Divide
between two bottles and shake
before you drink (serves 2).
Chicken tikka pockets
Heat oven to 180C/160C fan/gas 4.
In a small bowl, stir 2 small skinless
chicken breasts, diced, with 1 tbsp
tikka curry paste to coat. Fry for
15 mins, or until cooked through, then
cool. Fill 2 wholemeal pitta breads with
cucumber slices, the chicken tikka
pieces and 1 tbsp fat-free yogurt, then
wrap up in foil ready for lunch (serves 2).
Method
-
Heat oven to 180C/160C fan/gas 4. In a large bowl mix the self-raising flour, baking powder, cinnamon, wholemeal flour and golden caster sugar.
-
In another bowl, mix the eggs, semi-skimmed milk and sunflower oil. Pour the wet ingredients into the dry and mix well, then stir in the grated apples and sultanas.
-
Divide the mix between 12 muffin cases and bake for 25 mins. Cool on a wire rack, then pack in a container for lunch.
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