Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 1 people
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
1
Mini Blueberry & Zucchini Muffins
- 1/2 cup milk
- 1 zucchini, finely grated
- 3/4 cup frozen blueberries
- 1/2 cup wholemeal self-raising flour
- 1 free range egg
- 2tablespoons honey
Snacks
- 1 small pear, cut into thin wedges
- 40grams cheese block, cut into cubes
- 30grams red capsicum, deseeded, cut into strips
- 1/2 small carrot, cut into sticks
- 1/2 Lebanese cucumber, cut into stars
- 95grams can of tuna in springwater, drained, flaked
- 2 wholemeal crispbreads
Method
Step 1 of 3
Place crispbreads, tuna and cucumber, separately, in airtight containers. To assemble, place tuna and cucumber on crispbreads.
Step 2 of 3
To make mini blueberry and zucchini muffins, preheat oven to 180ºC/160ºC fan-forced. Line a 12-hole flat-bottomed patty pan tin with paper cases. Combine flour, zucchini and blueberries in a large bowl. Whisk egg, honey and milk in a jug. Add to flour mixture and stir until just combined. Divide mixture between paper cases. Bake for 12 minutes or until golden and cooked through. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely. Pack 1 muffin in lunch box. (Muffins serve 12.) Store muffins in the fridge in an airtight container.
Step 3 of 3
Snacks: Pack capsicum and carrot, cheese and pear in separate airtight containers.
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