Taking a lunch box to school or work can be much healthier than buying meals and unhealthy snacks every day.
Apple and cinnamon muffins
Makes 12 muffins
Muffins are a delicious treat, but shop-bought muffins can be very high in sugar, fat and other additives – which is why homemade is always best. These muffins are easy to prepare and the whole family will enjoy them!
1 cup (250 ml) cake flour
1 cup (250 ml) wholewheat flour
1 tbsp (15 ml) baking powder
2 tsp (10 ml) ground cinnamon
½ cup (125 ml) sugar
1 cup (250 ml) grated apples
1 cup (250 ml) finely grated carrots
3 eggs, beaten
100 ml low-fat or fat-free milk
½ cup (125 ml) sunflower oil
1 tsp (5 ml) vanilla essence
- Preheat oven to 180 °C and place paper muffin cups into a 12-hole muffin pan.
- Mix dry ingredients together in a mixing bowl. Stir in apples and carrots until blended.
- Beat eggs, milk, oil and vanilla together. Stir egg mixture into the dry ingredients until just mixed through. Take care not to overmix.
- Divide batter between muffin cups and bake for 15-20 minutes or until golden brown and cooked through.
- Allow to cool on a cooling rack and pack as a lunch box treat or enjoy as an afternoon snack.
- The apples can be replaced with more carrots for a carrot muffin, if preferred.
- Prepare smaller muffins, by using smaller paper cups or a cupcake tray. Remember to practise portion control – although these muffins are homemade and healthier than shop-bought versions, they remain a treat. Serve one muffin per portion.