Here’s one for Fairfield families. If you’ve noticed your children are getting bored of their same old lunchbox fillers, and you’re even getting bored preparing them, here’s something that might pep you both up. It’s one of our favourite recipes to bake in winter, and has the added benefit of hiding ultra healthy (not to mention undetectable) vegetables. It comes from the clever recipes at vegiesmugglers.com.au.
Chocolate, bran and zucchini muffins
1 ¼ cups self-raising flour
¾ cup Allbran cereal (or any type of bran bits)
¼ cup cocoa powder
½ cup brown sugar
½ tsp cinnamon
¾ cup milk (soy works well)
¾ cup vegetable oil
1 tsp vanilla essence
1 zucchini, grated (a small/medium zucchini will work best, or a large one may need to have liquid squeezed out)
Optional extra: a ½ cup of choc chips will make these extra chocolatey!
- Preheat the oven to 180C. Grease a 12 cup regular muffin tray.
- In a large bowl, mix together the flour, bran, cocoa, sugar and cinnamon.
- In a separate bowl or jug, mix together the egg, milk, oil, vanilla and zucchini.
- Pour wet ingredients into the dry, and mix gently until they’re well combined. Divide evenly between your muffin holes and bake for 25 minutes or so, until they spring back when touched and a skewer comes out clean.
This recipe makes twelve delicious muffins, and if they’re specifically for school lunches they can be frozen individually. We highly recommend this recipe, particularly if you have a fussy eater who is not keen on eating their greens. The zucchini is virtually impossible to detect.
Try them at home and let us know what you think.