Peach and Blackberry Muffins

We love muffins in this household, and with an array of amazing Summer fruits currently available, it makes the flavours of our muffins new and exciting!

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I bought a whole heap of peaches this week, as they are cheap as chips, with the intention of stewing them. Aaron then took Brian for a walk the other night, and came home with a bucket full of blackberries, from the wild blackberry bushes that we have growing in the reserve not too far from our house, and so these muffins were born.

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Elise, who is now one, is an absolute animal when it comes to eating. She will often eat more that Claire in a day, so I wanted to make these muffins suitable for her, yet still delicious for the rest of the family, so I have kept the sugar to a minimum, but added more blackberries than I might have otherwise.

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The first batch of these I made with the intention of sending the to school with Mark during his first week, but they disappeared within a few days. Luckily, we still had peaches and Aaron picked some more blackberries so I could make some more and perfect the recipe. I have kept this second batch in the freezer and they freeze/defrost really well.

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If blackberries weren’t readily available, fresh or frozen raspberries would work really well. The original muffins I was planning were peach and raspberry until the blackberries appeared on my kitchen bench.

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Enjoy xx.

Ingredients:

Makes 15 muffins

  • 1 3/4 cups wholemeal flour
  • 1 cup rolled oats
  • 1/2 cup shredded coconut, toasted
  • 2 tsp baking powder
  • 1/2 tsp bicarb soda
  • 100g brown sugar
  • 1/2 tsp salt
  • 60g butter, melted
  • 75g coconut oil, melted
  • 2 eggs
  • 1/2 cup natural yoghurt
  • 1 1/2 tsp vanilla essence
  • 1/2 cup milk
  • 1/4 cup lemon juice
  • 1 cup blackberries
  • 2 peaches, 1 diced, 1 sliced for on top of the muffins

Method:

  1. Preheat the oven to 180° and prepare muffin tin.
  2. Place flour, oats, baking powder, bicarb soda, brown sugar and salt into a large bowl and mix to combine.
  3. Melt the butter and coconut oil in the microwave or in a saucepan and allow to cool slightly.
  4. Place the eggs, yoghurt, vanilla, milk and lemon juice into a medium sized bowl and mix to combine.
  5. Add the egg mix to the dry ingredients and mix, then add the melted butter and oil and mix well.
  6. Gently fold in the diced peach and blackberries.
  7. Spoon into prepared muffin tin, top each muffin with a slice of peach, and bake for 15 minutes or until inserted skewer comes out clean.
  8. Remove from the oven and allow to cool slightly before removing muffins from the tin.

Making the perfect lunch box

The perfect lunch box! Does such a thing exist? Of course it does!

The perfect lunchbox is the one that any parent puts together to send with their child to school or kinder. It doesn’t have to be packed full of homemade, raw, organic treats that you have spent the whole weekend trying to prepare even though you hate cooking. All the perfect lunchbox needs to be is food that nourishes your child’s body, provides their brain with enough glucose to concentrate, and adequate fuel to get them through the day.

Yes, I love cooking and I love baking and we always have several home made options on offer at any given time, but I appreciate that not everyone is lucky enough to have the time to prepare such foods, nor do most people enjoy it as much as I do. Plenty of families have 2 working parents, leaving time for dinner and lunch preparation and not a lot else, so I am not suggesting that you spend every spare second in the kitchen, but if you do have a spare half an hour, start by making a batch of picklets or muffins. These all freeze exceptionally well and if you make a double batch, you’ll have a good supply that will last a good 1-2 weeks. If you’re choosing to make some of my muffins or pikelets, choose the ones with berries rather than grated apple or carrot as they are less time consuming.

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What do kids really need at school?

A morning tea for most kids should consist of some form of fruit or vegetable. Whether that’s a whole piece of fruit, cut up fruit or even a fruit cup (in natural juice not syrup), it doesn’t matter. If you kids like veggie sticks by themselves, it’s a great way to get some extra veggies into them. Next, a source of protein to help to keep them going until lunchtime. This can be some hummus, or other, dip, with some wholegrain crackers, some yoghurt or cheese or some roasted chickpeas or fava beans. You can roast your own, or the supermarkets and whole food shops sell them – my kids LOVE them! If your child is at high school, and nuts are allowed, nuts are also a great option. A home baked pikelet, muffin, muesli bar, bliss ball or slice is a great option here as well.

Lunch should consist of 3 main things: Carbohydrates, Protein and Vegetables. A ham, cheese and tomato or cheese and vegemite sandwich on wholegrain bread is a perfectly nutritious option for a quick throw together sandwich. Add in a container of veggie sticks to add in the extra nutrients. If you have a bit more time to prepare and freeze some lunch options, things like fritters, zucchini slice, savoury muffins or sushi are excellent options. If you have some time to prepare lunch fresh, a protein and salad sandwich or wrap is a great option. As long as there is some form of protein (meat, chicken, fish, eggs, cheese or bean/legume), carbohydrate (bread, rice, pasta, other wholegrain or potato) and some vegetables, your child will be set!

Most (primary) schools don’t like nuts being brought to school, which is quite disappointing as so many awesome snack recipes have nuts. However, if I had a child with an anaphylactic reaction to nuts, I would be pleased that such policies exist. As a result of this, I have been trying to adapt some of my nut filled snacks, such as muesli bars and bliss balls, so that they use seeds in place of the nuts. For the most part, they work quite well without the nuts. I will just have to save these nut filled snacks for afternoon tea.

If you’ve made it through this first week or so of school and have been scrounging the back of the pantry for things to fill lunchboxes, then set aside some time this weekend to do some lunchbox preparation. Make a batch of zucchini slice and fritters and pop them in the freezer and lunches will be sorted for the week! Add to this a batch of muffins or nut free muesli bars and snacks are sorted too. All you’ll need to do of a morning is grab some of each of these and a piece of fruit and/or some veggies and you’re set for next week, or longer.

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Hope this provides some inspiration xx.