Mega Lunch Muffin
This muffin contains vegetables, potatoes, cheese and fresh herbs for a lunch that will really fill you up. Great for active kids who need a lot of energy during the day.
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An interesting loaf quickly mixed in one bowl, to be enjoyed as part of a leisurely Sunday patio breakfast on a sunny morning.
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Mixed Fruit Kebabs
Serve chilled for breakfast with plain, low fat yoghurt or as a healthy dessert with some low fat evaporated milk.
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1 medium baby marrow, unpeeled and grated
1 small onion, grated
1 medium carrot, grated
250 ml cold, leftover mashed potato or butternut
30 ml FRESHLINE parsley or basil, chopped
125 ml SPAR plain Greek yoghurt
2 large SPAR eggs
30 ml SPAR sunflower oil
250 ml whole wheat flour
250 ml SPAR cake flour
10 ml salt
125 ml oat bran
20 ml baking powder
40 g SPAR cheddar cheese, grated (80 ml)
Preheat oven to 190ºC with oven shelf in centre position. Grease a SPAR GOOD LIVING 6-Cup non-stick Giant muffin pan.
Mix the ingredients for Bowl 1 and Bowl 2 separately. Pour Bowl 2 ingredients into Bowl 1 and mix gently with a wooden spoon to combine.
Spoon into the prepared muffin pan and bake in preheated oven for 20-25 minutes.
Hints and Tips
Freeze these muffins individually in SPAR GOOD LIVING food storage containers, and take like this to the office. By lunchtime they are thawed, ready for a 20 second reheating in the office microwave oven.
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Mega Lunch Muffin
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