Carrot cake muffins

by Steffani on August 21, 2017

These tasty little treats are super most, and even healthy! They are great lunch box snacks for the kids, or an on the go snack when busy life takes hold. They also freeze really well!

Ingredients

2 cups whole meal self raising  flour

¼ cup oats

2 teaspoons cinnamon

½ teaspoon ground ginger

2/3 cup light olive oil

½ cup honey

¼ cup greek yoghurt

½ cup unsweetened apple sauce

3 eggs

1 tsp vanilla extract

2 cups grated carrot (about 4 medium carrots)

½ cup EACH sultanas and walnuts

 

  1. Preheat oven to 180 degrees celcius, and line muffin tray (we got 15 muffins out of this recipe)
  2. In a large bowl, mix together flour, oats, cinnamon, ginger, sultanas and walnuts
3. In another bowl, beat together oil and honey until combined. Beat in the yoghurt and apple sauce until fluffy. Add in the eggs, one at a time, beating after each addition.
4. Fold wet mixture into flour mixture. Then add the grated carrot, try not to over mix.
5. Spoon into muffin pans, and bake for 20-25 minutes.

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Individual roast veggie quiche

by Lauren James on August 14, 2017

How many times have you made a roast dinner, had heaps of left over veg, put it all into a container and then a few weeks later peered into the back of the fridge and found that those delicious roast veg that you took time and care to prepare have been overlooked and forgotten? Well, if you have, you wouldn’t be alone. The average Australian household throws away around 20% of the food they purchase, thats for every 5 bags of groceries you buy, you throw away 1 entire bag!

We are all guilty of throwing out delicious food, which could easily be made into something else delicious! One easy way to use up your roast veg after Sunday night roast, is to make mini quiches! They are full of protein, fibre and calcium! Perfect for the kids, or big  kids lunch boxes for the week! With zero waste!

 

Ingredients:

2-3 cups of left over roast veg – we used beetroot, sweet potato, onion, carrot and steamed zucchini and broccoli.

6 eggs

2 cups of milk

1/2 cup grated cheese.

 

Method:

1. Chop all roast veg into small pieces and put into lined muffin tins ( ensuring there is a good mix of all different veg in each tin)

2. Whisk together milk and eggs

3. Pour milk evenly over the veg mix

4. Sprinkle with grated cheese (this can be left out if desired)

5. Bake in a 180 degree oven for 15-20 minutes.

 

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