Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 1 people
Difficulty level: 3 out of 4
12 Ingredients
Corn Muffins
- 1 cup wholemeal self raising flour
- 2/3 cup Woolworths Select milk
- 1 cup no added salt corn kernels
- 1tablespoons Homebrand canola oil
- 1 cup cheddar cheese, grated
Veggie Sticks & Cottage Cheese
- 1/3 carrot, cut into sticks
- 1 stalk celery, cut into sticks
- 1/4 cup Woolworths Select creamed cottage cheese
- 2 multigrain crispbreads
- 1tablespoons Woolworths Greek style yoghurt
- 3 Woolworths Select free range eggs, 2 hard-boiled (save 1 raw for corn muffins)
- 1 kiwifruit
Nutrition per serving
7220kJ / 1730Cal
7220 Kilojoules or 1730 Calories
83% of daily energy intake*
Protein
85.1grams
Fat
86.5grams
Carbs
148grams
Sugars
33.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Mash hard-boiled eggs with yoghurt. Pack egg mixture and crispbreads separately in airtight containers and allow kids to assemble at school.
Step 2 of 4
Pack kiwi fruit in lunch box.
Step 3 of 4
Snack 1: Preheat oven to 190ºC/170ºC fan-forced. Line 8 holes of a 12-hole 1/3-cup capacity muffin pan with paper cases. Sift flour into a large bowl. Stir in corn and cheese. Whisk egg, milk and oil in a jug. Add wet ingredients to dry ingredients, then stir to combine. Divide mixture evenly among holes. Bake for 15 minutes or until golden and firm to touch. Set aside to cool for 5 minutes. Transfer muffins to wire rack to cool completely. (Makes 8 muffins.) Place 1 muffin in lunch box. Freeze remaining muffins in an airtight container.
Step 4 of 4
Snack 2: Place cottage cheese in an airtight container. Serve with carrot and celery.
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