But they've got enough good stuff in them that I'm more-than happy to put them in the kid's lunch boxes. And they're more-than happy to eat them. (Except on the days when they're not happy to eat anything... sigh!)
Lunch Box Muffins
Recipe by Tea, Cake & Create
Pre-heat the oven to 180'C
Line a 12-hole muffin pan with cupcake cases.
160g brown flour
60g brown sugar
60g ground almonds
1 tsp baking soda
40g sunflower seeds
80g sultanas or raisins
1/2 tsp salt
1 tsp ground cinnamon or mixed spice
60g butter, melted
250ml sour cream
2 large eggs, lightly beaten
1 grated apple
Sift the flour into a large bowl, then mix in the rest of the dry ingredients.
Make a well in the centre.
Pour in all the wet ingredients, including the apple. Mix well by hand.
Spoon the batter into the prepared cupcake cases and bake for 18-20minutes or until golden brown.
Tip 1: if you're using a 1/4 cup measure to get your 60ml - measure the oil out first, then use the same measuring cup for the honey. The honey will pour out of the cup very easily because it's oiled!
Tip 2: Even though these are muffins, use cupcake cases - who wants to/ has the time to scrape baked muffin mixture out of the pan?!