child favourites

Healthy bones lunchbox

raspberries

blueberries

strawberries handful

1.00 banana

honey

milk

vanilla sorbet

125.00 ml oil

125.00 ml Buttermilk

eggs

flour

250 ml mature cheddar cheese

250 ml sweetcorn

parsley

ml black pepper

For this lunchbox we&#8217;re going to make a delicious berry smoothie with low-fat milk and vanilla sorbet rich in calcium and whip up some easy cheesy muffins to go with it, for a delightful lunch.Berry smoothieCombine all the ingredients in a food processor and blend until smooth. It makes about 2 litres. Pour into flask to go with the lunchbox and store the rest in the refrigerator. Cheddar and corn muffinsPreheat oven to 180 °C and grease 18 muffin-tin hollows with non-stick spray.Mix the oil, buttermilk and eggs.Sift the flour and salt together and add to the egg mixture. Add the cheese, sweetcorn, parsley and black pepper and mix lightly.Spoon the batter into the prepared tin and bake for 15 minutes or until done. Place this with an apple in a lunchbox and you have a perfect lunchbox!(This recipe makes 18 muffins)

The muffins already have a filling so you don’t need to add a spread before popping them in your kid's lunchbox.

Savoury muffins

g bacon

ml sugar

250 ml maize meal

eggs jumbo

ml oil

tuna

eggs boiled, chopped

ml smooth cottage cheese, garlic and herb flavour

Preheatthe oven to 180&ordm;C. Grease six deep muffin tin hollows.1. Muffins: Fry the bacon until crispy. Leave tocool, then chop finely.2. Siftthe dry ingredients together. 3. Whiskthe wet ingredients together and mix into the dry ingredients until justcombined. Add three-quarters of the &nbsp;bacon.4. Filling: Mix all the ingredients.5. Spoondollops of muffin mixture into the muffin hollows &ndash; each hollow should be halffull. Then spoon filling into each muffin hollow and top with the rest of themuffin mixture. Sprinkle the rest of the bacon over.6. Bake for 20-25 minutes or until cookedthrough&nbsp;

Butter biscuits

butter

90.00 g icing sugar

145.00 g cornflour

cherries

Cream butter and sugar until light. Add flour and cornflour and mix well.Roll out dough on a lightly floured surface and cut out shapes using a cookie cutter. Place on a greased baking tray and decorate with pieces of cherry and angelica.Bake in a preheated oven at 180 &ordm;C for about 10 minutes, until golden. Remove from the oven and allow to cool on the baking tray, then remove and pack into an airtight container until ready to serve. Makes 60 biscuits.

Christmas butter biscuits

sugar

eggs extra-large, beaten

vanilla essence

500.00 ml flour cake

0.00 salt

1. Cream butter and sugar together. Beat in eggs and vanilla essence.2. Sift cake flour and work into a creamed mixture until a smooth dough forms.3. Roll out on to a lightly floured surface approximately 5mm thick. Cut dough into desired shapes using cookie cutters, and place shapes on baking trays.4. Leave plain, or decorate by placing a dollop of jam or a halved cherry in the centre of each biscuit, or sprinkle with hundreds and thousands.5. Bake at 180&#038;#176C for 12 to 15 minutes or until they are light golden.6. Allow cookies to cool. Dust with a little icing sugar, or dip into melted chocolate.

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Healthy bones lunchbox

Savoury muffins

Butter biscuits

Christmas butter biscuits

Top 4 child favourites recipes from across the web

The most viewed child favourites recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Healthy bones lunchbox

Savoury muffins

Butter biscuits

Christmas butter biscuits

The most viewed child favourites recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine