Skip to content
100 day returns Popular Brands Collect In-store Free shipping on orders over $150*
School lunchbox fillers
July 21, 2022 Alarna Dwyer

School lunchbox fillers

Not to cause alarm (or celebration?) amongst the parents out there, but school's back next week! And to give you a little lunchbox inspo, we have 25% off the Le Creuset 12 Cup Non-Stick Muffin Tray! 

Muffins are easy, versatile and almost impossible not to love! Especially these ones below!

For the sweet tooth - White Chocolate & Raspberry Muffins

Ingredients

  • 175g self-raising flour
  • 1 tsp baking powder
  • 75g caster sugar
  • 100g white chocolate, chopped
  • 2 eggs
  • 150ml plain yoghurt
  • 75g butter, melted and cooled
  • 60g raspberries

Method

Preheat the oven to 190˚C.

Grease a Le Creuset 12 Cup Muffin Tray with cooking spray or line with paper casings.

Sift together the flour and baking powder, and then stir in the sugar and chocolate.

Mix together the eggs, yoghurt and melted butter, and then stir into the dry ingredients. Fold in the raspberries, being careful not to over-mix the batter.

Spoon the batter into the muffin cups or casings until they are two-thirds full.

Bake for 18 to 20 minutes until risen and golden brown. Allow to cool on a wire rack. Serve with extra raspberries.

And for those who are sweet enough - Feta, Roasted Tomato and Rosemary Muffins

Ingredients

  • 1 cup spelt flour
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • Pinch dried chili flakes, optional
  • 1 tablespoon fresh rosemary, chopped, or 1 teaspoon dried
  • 115g feta cheese, crumbled
  • 50g roasted or sun-dried tomatoes, roughly chopped
  • 1 cup 2% milk
  • 2 large eggs
  • 1 stick melted butter

Method

Preheat the oven to 200ºC.

In a large bowl, mix together the flours, baking powder, baking soda, salt, pepper and chili flakes. Stir in the rosemary, feta cheese and tomatoes.

Measure the milk into a small bowl. Whisk in the eggs and melted butter.

Make a well in the center of the dry ingredients and pour in the milk mixture. Combine, taking care not to overmix.

Spoon the mixture equally between the muffin cups. Bake 15 – 18 minutes or until golden brown and well risen.

Previous article New to Non-stick?
Next article Picking the right tool for the job

Dispatch Information

Store Pick Up Only – these products are particularly fragile and despite significant effort over the years to protect them when couriering we still encountered multiple breakages and therefore have chosen to no longer courier these items.

Ships in 2-4 working days – we pick these products up from our local suppliers twice a week and then send to you.

Ships in 5-8 working days – we order these products from our suppliers in Australia twice a week and then send to you on the same day they arrive in our store.

Special Order – This product is ordered as a one off with our European suppliers. They can take a few months to arrive. When you purchase we will be in touch with you within 24 hours to discuss.

Pre-Order - This product is currently out of stock or soon to be released by our supplier. Buying today will secure your order from our first delivery. We would usually expect these products to be in our store within 10-14 days. When you purchase we will be in touch with you within 24 hours to discuss.

×