Did you eat all your lunch today? That is the question on many parents’ lips as kids start back at school. This year, make their answer a resounding ‘Yes!’ with a little bit of advice and lunchbox inspiration from The Dairy Kitchen.
Packing a healthy lunch that’ll be all gobbled up is a daily challenge but the benefits of packing a healthy school lunchbox are enormous. A good diet is essential for growth and development in children, but also for simply giving them the energy to be kids.
A key change for kids at the start of the school year is the transition from holiday play to sitting and concentrating back at school. Fuelling them with the right balance of nutrients will play a part in keeping them energised and focused throughout the day.
If you’re after some inspiration for healthy lunchbox combinations, Noosa Today will feature three recipes in this week’s edition and another three next week to help you stay inspired.
Cheese and Egg Muffins
Makes 6
Preparation time: 20 minutes
Cooking time: 20 minutes
Ingredients
6 small (50g) eggs.
1 cup self-raising flour.
1 spring onion, finely sliced.
1/3 cup grated cheddar cheese.
Half a cup of milk.
Quarter of a cup (50g) of melted butter.
1 large (59g) egg, lightly beaten, extra.
1 teaspoon English-style mustard.
A good pinch of salt
1/3 cup grated cheddar cheese, extra.
Steps
1. Preheat oven to 200 degrees Celsius (180 degrees Celsius fan forced). Line the bases of 6 x 1/3 cup muffin pans with muffin paper cases or baking paper that overhang at the top at least 2cm.
2. Place eggs in a small saucepan and cover with cold water. Bring the water to the boil and then simmer for three minutes. Run under cold water until almost cold. Peel, discard shells and reserve boiled eggs.
3. Combine flour, spring onion and cheese in a medium mixing bowl and make a well in the centre. Combine milk, butter, extra egg, mustard and salt in a separate jug and pour into the well. Gently stir mixture with a large metal spoon until just combined. Do not overmix.
4. Place a tablespoon of muffin mixture into the base of each muffin case. Top with a boiled egg. Top with remaining mixture to cover. Sprinkle with extra cheddar cheese. Bake for 25-30 minutes or until cooked through and cheese is golden brown. Cool on a wire rack and serve warm or cool. These muffins are best eaten on the day they’re made.
