Recently we were asked to recreate a recipe from the Bright Horizons Cook Book. The book is full of healthy and easy to create recipes. I love that most of the recipes can be made with your children (the perfect excuse to spend quality time together) and that they are made using healthy ingredients – it really is important to get our children eating a healthy balanced diet to ensure that they will continue it when they are old enough to cook and prepare meals for themselves. Recipes in the book include Chicken Paella, Seaside Carbonara and a Fresh Fruit Smoothie. We decided that we would give the Summer Fruit Muffins recipe a try as they are perfect for a healthy snack or to put in the boy’s lunch boxes.
- 50g Bran Flakes
- 250ml Whole Milk
- 105g Wholemeal Flour
- 3/4 teaspoon Bicarbonate of Soda
- 50g Margarine
- 50g Caster Sugar
- 1 Medium Egg
- 100g Raspberries
- 75g Blueberries
- Preheat your oven to 180°C/350°F/Gas mark 4.
- Line a muffin tray with paper cases and put to one side.
- Soak the bran flakes in the milk for 10 minutes.
- Sift together the flour and bicarbonate of soda.
- Cream together the margarine and sugar then beat in the egg.
- Stir in alternate spoonfuls of the soaked bran flakes and flour mixture.
- Gently fold in the fruit.
- Put the mixture in the cases – half-fill each case with the mixture.
- Bake for 30 minutes
*You can use any soft fruit in this recipe.
*We were provided with a recipe book and the ingredients needed for this recipe*