Tag Archives: MUFFINS

Muffins Great For School Lunches

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How easy are these and so quick. You can even give them to the kids for their lunch boxes. And what’s even better you can freeze for later use.

Mini Egg Muffins


Spring onion as required
Chopped tomatoes as required
Onion as required
Cheese as required
Green Capsicum
Fresh coriander
You can add chicken or other lean meats, spinach, ricotta cheese, bacon, and lots more as per your taste.
Eggs x 6 – beaten with 2 tbsp milk, black pepper to taste


-Preheat oven at 200 C
-Grease your mini muffin tin
-Add vegetables of your choice along with cheese (if you choose), pour beaten egg mixture on it.
-Place muffin pan on the center rack of a preheated oven and bake for 20-25 minutes or until muffins are light brown, puffy, and the eggs are set.
-Let muffins cool for a few minutes before removing from the muffin pan or cups. Loosen gently with knife if they seem to be sticking. Eat immediately or let cool completely and store in plastic bag in refrigerator or freezer. The Egg Muffins can be reheated in the microwave.

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Banana Walnut Muffins

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These are my favourite Muffins. I often make them in Australia, as my son has bananas growing on his property so there is a lot of bananas. You can make these and freeze them and they make a great addition to your lunch and the children’s lunches. We put them in frozen and by lunch time they have thawed and ready to eat. Moist too.


Wondering what to do with an overripe banana? Ponder no more. Instead, whip up a batch of these smashingly delicious muffins. It’s the smart-and tasty-thing to do.


Serves: Prep: 20min| Cook: 16min | Total: 38min

NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.


  • 2 tablespoons unbleached all-purpose flour
  • 2 tablespoons ground walnuts
  • 2 tablespoons sugar
  • 1 tablespoon cold butter, cut into small pieces


  • 2 cups unbleached all-purpose flour
  • 2 1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup coarsely chopped walnuts
  • 1 large ripe banana, mashed (about 1/2 cup)
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/2 cup sugar
  • 1 teaspoon grated orange peel
  • 1/2 cup milk


  1. To make the topping: In a small bowl, combine the flour, walnuts, and sugar. Using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse crumbs.
  2. To make the muffins: Preheat the oven to 425°F. Grease a 12-cup muffin pan.
  3. In a large bowl, combine the flour, baking powder, salt, and walnuts.
  4. In a food processor, combine the banana, oil, egg, sugar, and orange peel. Process for 30 seconds, or until well combined. Transfer the mixture to a 2-cup measure. Stir in enough of the milk to make 1 3/4 cups. Pour into the flour mixture, stirring until just combined. Do not over mix.
  5. Divide the batter evenly among the prepared muffin cups, filling them about two-thirds full. Sprinkle the topping over the muffin batter. Bake for 14 to 16 minutes, or until a wooden pick inserted in the center of a muffin comes out clean. Cool on a rack for 5 minutes. Remove to the rack to cool completely.


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