This healthy berry muffins recipe is so easy to prepare that it could be cooked even by your kids. You can use this healthy kids recipe not only as a healthy lunch idea for your kids school lunch boxes but they could become yummy sweet work lunch idea.
These berry muffins can be prepared the night before, so you will have some extra time in the morning while packing your kids lunchboxes.
This time I used strawberries to put in to the muffins batter, but any kind of fresh berries that are in season can be used, good quality frozen berries are fine as well. These muffins are so delicious your little one will never leave them at the bottom of his or her school bag.
makes 12 big (24 mini muffins)
- 2 cups self-raising flour
- 1 teaspoon ground cinnamon
- 1/2 cup caster sugar
- 1/3 cup all-bran cereal
- 125g unsalted butter, melted, cooled
- 1 cup buttermilk
- 2 eggs, lightly beaten
- 1 teaspoon vanilla essence
- 3/4 cup strawberries
Turn on the oven to 180C fan-forced/200C/350F and let it heat up. Spray the holes of a 12-hole muffin pan with cooking oil, put paper cases.
Use a flour sifter to sift the flour, cinnamon and sugar into a large bowl. Add cereal. Stir to combine. Make a well in the centre.
Whisk butter, buttermilk, eggs and vanilla together in a jug. Pour into well. Using a wooden spoon, stir until just combined. Fold through strawberries.
Spoon the mixture into the muffin holes. Put the pan into the oven and bake for 20-25 minutes or until a skewer inserted into the centre of 1 comes out clean.ke the pan out of the oven and leave for 5 minutes. Carefully remove the muffins from the pan and put them onto a wire rack, top-side up, to cool down. Serve.
I like using buttermilk for my better as I find it makes it extra fluffy and light.
While using frozen berries don’t defrost them just put into the better while frozen.
To freeze, wrap individual muffins in plastic wrap, then foil. Freeze for up to 1 month. Thaw in fridge 1 day before serving.