Wholemeal Apricot & Coconut Cake / Muffins

Makes: 1 loaf cake or 12 standard muffins

Ingredients:

• 1 cup chopped dried apricots
• 1 cup hot milk
• 1/4 cup honey
• 1 egg, lightly beaten
• 1 cup wholemeal SR flour
• 3/4 cup desiccated coconut
• 1/4 cup milk

Method:

• Combine apricots, hot milk and honey in a bowl, cover and soak overnight
• Pre-heat oven to 180 degrees Celsius and grease a loaf pan, line base with baking paper
• In a bowl, stir the egg, flour, ½ cup of the coconut and the extra milk into the apricot mixture
• Spread mixture into prepared pan and sprinkle with remaining coconut
• Bake for approximately 1 hour or until a cake skewer comes out clean (approximately 25-30 minutes for muffins)
• Stand cake in pan 5 minutes before turning onto wire rack to cool completely.

Recipe Notes:

• Store covered in an airtight container below 27 degrees for a maximum of 5 days
• This recipe is freezer friendly
• This recipe is highly recommended to individually wrap and freeze portions to be included in lunchboxes.

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Veggie Muffins

Makes: 12-15

Ingredients:

• 1 cup SR flour
• 1 cup wholemeal SR flour
• 1/2 teaspoon baking powder
• 3 cups mixed vegetables and fresh herbs (see recipe notes)
• 1 cup grated cheese
• 3 eggs
• 50g butter, melted

Method:

• Preheat oven to 180 degrees Celsius and either grease your muffin tray or line with muffin cups
• Mix the flours, baking powder, vegetable mix and cheese and stir well in a large mixing bowl
• Whisk in another bowl the 3 eggs with the cooled melted butter and fold through the flour veggies mix until well combined
• Divide the mixture evenly between the prepared muffin trays
• Bake for 25-30 minutes until golden on top and a cake skewer comes out clean.

Recipe Notes:

• The 3 cups of vegetables and fresh herbs can be any combination that you desired either finely diced, grated or shredded as appropriate
• Picture shown has; grated carrot, pumpkin, parsnip, apple and cauliflower stem with finely diced red onion, celery, red capsicum and tomato with finely shredded baby spinach, flat leaf parsley and basil
• Store in an airtight container below 27 degrees for no longer than 5 days
• This recipe is freezer friendly
• Wrap in single serve as delicious and healthy lunchbox filler.

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Spiced Apple Loaf / Muffins

Makes: 1 loaf or 12 standard muffins

Ingredients:

• 1 1/2 cups SR Flour
• 1 teaspoon bicarb soda
• 1 teaspoon all spice
• 1/2 teaspoon cinnamon
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 2 eggs, lightly beaten
• 4 or 5 large apples – peeled, cored and grated

Method:

• Preheat oven to 180 degrees Celsius, prepare either a greased and lined loaf tin or a greased muffin tray
• Mix the dry ingredients into a mixing bowl and combine well
• Make a well in the middle of the dry ingredients and mix in the eggs and apples very well
• Finally fold through the grated apple and then transfer the mix into the prepare tin or tray
• LOAF: Bake for 40-50 minutes until golden and a cake skewer comes out clean
• MUFFINS: Bake for 20-25 minutes until golden and a cake skewer comes out clean
• Allow to cool slightly in the tray/tin before transferring on a wire rack to cool.

Recipe Notes:

• To be stored in an air tight container below 27 degrees and to be consumed within 3 days
• This recipes is freezer friendly once cooked to be consumed within 6 months
• Pears are a delicious variation to the recipe
• For those looking for a bit of texture it is recommended to add 1/2 cup chopped walnuts

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Fresh Strawberry Muffins

Makes: 12

Ingredients:

• 1/2 cup butter, softened
• 1/4 cup sugar
• 1 egg
• 2 cups SR flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 1/2 teaspoon vanilla essence
• 1 tablespoon maple syrup
• 1 1/2 cups diced fresh strawberry
• 1 tablespoon coconut or raw sugar

Method:

• Preheat the oven to 180 degrees Celsius and grease a muffin tray
• Cream the butter and sugar using electric beaters until light and fluffy then add the egg and beat until mixed through
• Sift the flour, baking powder and salt into a bowl
• Alternate between adding small portions of the flour mix and the milk to the butter mix with the electric beater until all mixed in
• Add in the vanilla and maple syrup beating until just combined
• Fold through the strawberries with a plastic spatula
• Spoon the batter into the prepared muffin tray roughly to about 3/4 full
• Sprinkle the top of each muffin with a pinch of coconut sugar
• Bake for 20-25 minutes or until golden and a cake skewer comes out clean.

Recipe Notes:

• Store in an airtight container below 27 degrees for the maximum of 5 days
• This recipe is freezer friendly

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

PanPuffs

Makes: 24 mini or 12 standard size

• 1 cup SR Flour
• 1 cup milk
• 1 egg
• 1/2 teaspoon vanilla essence
• 1/2 teaspoon baking powder
• 1 tablespoon caster sugar (optional)

Method:

• Preheat oven to 180 degrees Celsius, grease very well a mini muffin tin for small PanPuffs or a standard muffin tin for larger PanPuffs
• Add all ingredients into a mixing bowl and whisk together well
• Spoon mixture into the prepared muffin tin approximately 2/3 full
• Bake for approximately 10-15 minutes for small size or 15-20 minutes or until a cake skewer comes out clean and they are golden brown on top
• To fill the PanPuffs, once they have cooled take a pointy ended knife and made a small cut onto the side through to the middle of the PanPuff, use the top of the knife to create a bit of a well in the middle
• Fill a piping bag with your preferred PanPuff filling, cut a small tip off the piping bag, insert it into the PanPuff and fill the middle with some filling
• Repeat will all PanPuffs until they are all filled.

Recipes Notes:

• The picture shows PanPuffs with Nutella or Lemon Curd fillings
• For an alternative to filling the with PanPuffs, you can add in chopped fruit, choc chips, sprinkles, syrups or any other additive to the mixture before baking.
• Store in an airtight container under 27 degrees for a maximum of 3 days
• This recipe is freezer friendly

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Ham Cheese and Tomato Mini Muffins

Makes:18

Ingredients:

• 90g ham, finely shredded
• 3/4 cup grated cheese
• 3/4 cup SR flour
• 9 cherry tomatoes, halved
• 1 tablespoon Italian or flat leaf parsley, shredded
• 1/3 cup milk
• 2 tablespoon olive oil
• 1 egg, lightly beaten
• Salt & Pepper, to taste

Method:

• Preheat oven to 200 degree Celsius and prepare 2 mini muffin tray for 18 cups to be either lined with papers or very well greased
• Place SR flour and seasoning in a large mixing bowl
• In a separate bowl place egg, ham, cheddar cheese, olive oil, milk and parsley and mix until combined
• Pour the ham and cheese mixture into the flour and fold lightly until just combined.
• Spoon the mixture into prepared mini muffin pans
• Press a cherry tomato half into the top of each muffin
• Bake for 15-18 minutes or until golden.

Recipe Notes:

• Store in an airtight container below 27 degrees for 3 days
• Freezer friendly, to be consumed within 3 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Easy Five Cup Loaf

Makes: 1 loaf or 12 standard muffins

Ingredients:

• 1 cup SR flour
• 1/2 cup brown sugar
• 1 cup desiccated coconut
• 1 cup sultanas
• 1 cup milk

Method:

• Pre-heat oven to 180 degrees Celsius and grease and line a loaf tin with baking paper
• Mix all dry ingredients in a bowl and ensure the sultanas are well coated and then add in the milk and stir until well combined
• Pour the batter into the prepared tin
• Bake for 40-45 minutes until cake springs back when lightly touched in the centre.

Recipe Notes:

• Store in an airtight container below 27 degrees for a maximum of 5 days
• This recipe is freezer friendly to be consumed within 6 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Dairy Free Fruit Loaf/Muffins

Makes: 1 loaf or 12 standard size muffins

Ingredients:

• 1 cup SR flour
• 1/2 cup wholemeal SR flour
• 1 1/2 teaspoons baking powder
• 1 cup apricot nectar
• 1 tablespoon rice malt syrup
• 2 eggs
• 1 cup sultanas
• 3/4 cup chopped dried apricots

Recipe Notes:

• Store in an airtight container below 27 degrees for the maximum of 3 days
• This recipe is freezer friendly to be consumed within3 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Corn Uglies

Makes: 15 – 18

Ingredients:

• 1 x 400g can creamed corn
• 1 can SR flour
• 1 can grated cheese
• 1 teaspoon garlic salt or sea salt

Method:

• Preheat the oven to 180 degrees Celsius and line 2 baking trays with baking paper
• Empty to can of creamed corn into a large mixing bowl, then use the empty can to measure the SR flour and add to the mixing bowl and finally use the can again to measure the grated cheese and add to the mixing bowl.
• Add the salt and use a wooden spoon to mix all the ingredients together until well combined
• Place 15-18 (depending on how big you want them) spoonful’s on mixture onto lined trays
• Place in the oven for 15-20 minutes until golden brown and cooked through. Allow to cool on a cooling rack.

Recipe Notes:

• This recipe is a base recipe, you can also have delicious results when adding in other vegetables and/or meats like bacon, ham or even tuna—however do not exceed using 1 can total of additions to the recipe or it can effect the way in which the uglies bind together.
• The photo from this recipe is credited to Cooking for Kids Facebook member Kiara Mason, thanks Kiara

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Chocolate Zucchini and Sweet Potato Cupcakes

Makes: approximately 18

Ingredients:

• 1/4 cup unsweetened cocoa powder
• 1 cup vegetable or coconut oil
• 2 1/2 cups plain flour
• 1 cup brown sugar, lightly packed (can be halved if you prefer)
• 1/2 cup wholemeal plain flour
• 1/2 cup honey or rice malt syrup
• 1 teaspoon salt
• 2 teaspoons vanilla essence
• 1 teaspoon bicarb soda
• 1 teaspoon baking powder
• 1/2 cup buttermilk (or rice milk for dairy free)
• 3 eggs
• 1 teaspoon cinnamon
• 1/2 teaspoon all spice
• 1 cup grated zucchini
• 1 cup grated sweet potato

Method:

• Preheat oven to 180 degrees Celsius and prepare muffin trays by lining with 18 cupcake papers
• Sift together all dry ingredients and set aside
• Using a mixer or hand held beaters mix oil, sugar, honey, then add eggs and vanilla
• Mix dry ingredients into egg mixture then finally add the buttermilk
• Fold in the grated vegetables using a spatula
• Pour the batter into the cupcake papers until they are 3/4 full
• Bake for 20-30 minutes till cake skewer comes out clean
• Sit for 5 minutes and then transfer to a cooling rack.

Recipe Notes:

• Store in an airtight container below 27 degrees for the maximum of 3 days
• This recipe is freezer friendly to be consumed within3 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.