Hi all

Well, my daughter started school in September, and I am pretty astonished at everything she's eating!! I guess school uses up a lot of energy. So I thought I'd ask if people have some recipes they can share for things like muffins, flapjacks etc?

Thanks!
Kirsty

Hi,

Have a look at the Mornflake website, there are some great recipes there -

http://www.mornflake.com/recipes/index.html

I really like these muffins -

BREAKFAST MUFFINS (from Waitrose)

Makes: 12

Ingredients

300g plain wholemeal flour
50g rolled porridge oats, plus extra for decoration
3 heaped tsp baking powder
½ tsp mixed spice
½ tsp ground cinnamon
100g raisins
100g dried apricots, chopped
50g pecans, chopped
50g caster sugar
100ml sunflower oil
150ml natural yogurt
150ml milk
1 medium egg, beaten
2 medium bananas, mashed
1 tsp vanilla extract
2 small apples, grated
1 medium carrot (100g peeled weight), coarsely grated

To Decorate
Sunflower and pumpkin seeds
Method

Preheat the oven to 190°C, gas mark 5. Lightly oil a non-stick muffin pan with 12 large cups (or two six-cup pans).
Combine the first nine ingredients (the dry ingredients) in a large bowl and set aside. In another bowl, mix the remaining (wet) ingredients well. Pour the wet ingredients into the dry and stir until just combined. Spoon into the prepared pans.
Sprinkle with oats, sunflower and pumpkin seeds, and bake for 20 minutes or till a skewer inserted into the middle comes out clean. Leave in the tin for 5 minutes, then cool on a rack. Eat when still warm. You can prepare the dry and wet ingredients the night before. Combine the two in the morning and you'll have a fresh-baked breakfast.

EASY RASPBERRY MUFFINS

Makes: 12
Prep and cooking time: 35 mins
250g (9oz) plain flour
1tbsp baking powder
100g (4oz) golden caster sugar
75g (3oz) butter, chilled
1 large egg
175ml (6fl oz) milk
150g (5oz) fresh raspberries
Extra sugar for sprinkling (optional)

1. Preheat the oven to 200ºC (400ºF, gas mark 6). Line a 12-hole muffin tray with paper muffin cases.
2. Sift the flour and baking powder into a large bowl and stir in the sugar. Coarsely grate the chilled butter into the bowl and stir with a fork to coat in the flour mixture.
3. Beat together the egg and milk then pour into the bowl. Mix lightly with a fork until just combined. Take care not to over-beat the mixture - it should still be a little lumpy. Gently fold in the raspberries.
4. Spoon into the muffin cases. Bake for 20-25 mins until the muffins are risen and golden. Sprinkle lightly with a little extra sugar while still warm, if liked.

HTH

Hi Sam

Thank you so much for these recipes and the link. I'm keen to try them now, and sorry I didn't say thanks earlier but we were dealing with major things at home so I wasn't on these boards during that time.

xxx
Kirsty