School’s back today. We’re on the homestretch to Christmas people. We’re in for a scorching couple of days which somehow seems appropriate.
But let’s take a moment to talk about lunchboxes. There are parts of the world where you don’t need to pack your kids a lunch. CAN YOU IMAGINE!? I hate it with the heat of a thousand suns.
The worst part is trying to not become pray to food brand marketing but once you say no to the snack packs, back off to the muesli bars and no way jose to anything with sugar you’re basically sending your kids to school with twigs and bark.
I know more virtuous people than I who make up batches of things on the weekend, freeze them then pop them in lunchboxes but whenever I’ve done that the kids never eat it. WHAT IS WITH THAT?
Anyway, I made this Smitten Kitchen recipe the other day and three of the four ofÂ them ate them. Into high rotation they go!
Go well my friends, Term 4 awaits!
- 1 cup wholemeal flour
- 1 cup plain flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tbsp ground cinnamon
- 115g butter
- ½ cup caster sugar
- ½ cup brown sugar
- 1 egg
- 1 cup buttermilk
- 2 granny smith apples, peeled, cored and diced
- ¼ cup brown sugar - extra, for topping
- Preheat oven to 220C and line a 12 cup muffin tray
- Mix all the dry ingredients together
- Cream the butter and the sugar
- Add the egg
- Add the buttermilk - it will probably curdle so don't fret
- Fold in the dry ingredients and then the apple until it's all just combined (it's a chunky batter)
- Put big heaping spoonfuls into the twelve muffin cups
- Sprinkle the extra brown sugar over the top
- Bake for 10 minutes then turn the heat down to 200C for a further 10 minutes
- Cool in the tin for 5 minutes or so and then turn out onto a cooling rack.