Today I’m sharing with you another of our children’s school lunches favourites: muffins.
They are yummy, nutritious, easy to eat and fit really nicely into the round plastic containers we have.
Almost every single day we add a muffin to their lunch bag.
I have tried dozens of different muffin recipes and although most are very likable, only one received the 5 star rating from every member of our family. I’m not sure where I got it from. I know it was somewhere in the internet…
I have since made my own adjustments to better appease our family’s tastes. I always use this recipe as a base and change only one ingredient (fruit or vegetable) to have some variety once in a while.
Our family’s favourite is the carrot muffin and this is the recipe I will leave you with. However, you can substitute the carrots by any other vegetable or fruit. I have made carrot, carrot/zucchini, apple, and blueberry so far and they all turned out great.
- 6 cups whole wheat flour
- 2 tsp salt
- 2 tsp baking soda
- 2 tsp baking powder
- 8 tsp cinnamon
- 6 tsp vanilla extract
- 6 eggs
- 1 1/2 cup olive oil
- 1 1/2 cup milk
- 1 cup white sugar
- 3 cups brown sugar
- 8 cups grated carrots
- 1 cup flax seeds
Mix all the wet ingredients in one bowl (eggs, milk, vanilla, carrots and olive oil).
On another bowl, mix the dry ingredients.
Pour the dry ingredients into the wet and mix until homogeneous.
Careful not to mix too much otherwise the muffins won’t rise.
Bake at 350 F for 15 to 20 minutes or until toothpick in the center come out clean.
I hope you enjoy these just as much as we do around here 😉