Yogurt and Berry Muffins
With kids back to school this week, some of us are stressing over what on earth to put in their lunchboxes.
One of the easy school lunchboxes ideas would be to prepare easy to cook snacks like muffins and scrolls. Simple scrolls and muffins are very good for fussy eaters who won't be tempted by eating sandwiches.
You should not break a bank and to spend a fortune at the bakery or supermarket, as this lunch box recipe of Yogurt and Berry Muffins is easy to bake on the weekend and prepare for the school week ahead.
Yogurt and Berry Muffins
Makes 12
1 ½ cups (225 g) wholemeal self-raising flour
½ cup (110 g) caster sugar
2 tablespoons vegetable oil
2 eggs, beaten lightly
1 cup (280 g) low-fat yogurt
1 cup ( 150 g) frozen mixed berries
Turn on the oven to 180C / 350F and let it heat up. Spray the holes of a 12-hole (1/3-cup/80ml) muffin pan with cooking oil.
Use a flour sifter to sift the flour and sugar into a large bowl. Add the rest of the ingredients (make sure the berries are still frozen); stir with a wooden spoon about 10 times – not to much, as the batter should be lumpy.
Spoon the mixture into the pan holes. Put the pan in the oven and bake about 30 minutes. Take the pan out of the oven and leave for 5 minutes. Carefully remove the muffins from the pan and put them on a wire rack, top-side up, to cool down.
P.s. I love to use berry-flavored low-fat yogurt, but you can use any type of low-fat yogurt you like. You can also use milk and add chopped eating chocolate.
This easy school lunch recipe of the Berry and Yogurt Muffins for sure will be loved by your little students. So don’t hesitate and give it a try!
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