Now these are terribly basic, but don't let the ingredients fool you - they are not by any means bland or boring. I made these quickly BEFORE school shortly before the school holidays as I ran out of my pick and mix a little earlier than I expected. They are truly so simple you'll be trying them and experimenting with your own variations!
Some variations I try instead of currants:
- Frozen raspberries
- Cut up pear or apple
- Mashed banana
Alternatives to honey:
- Golden syrup
- Maple syrup
You can also make them with gluten free flour, sometimes I substitute a few tablespoons of bran or crushed wheat-bix for the flour.
So my friends, if you haven't had enough cooking for school lunches/snacks already after yesterday's 30 recipes I gave you - have a go at these!
2 cups self-raising flour
1/2 cup honey
1/2 cup rice milk (use regular if no dairy allergies/intolerances)
1/4 cup currants
Preheat oven to 190 degrees c
Mix all in in a bowl with electric beaters/mixer mix until smooth (2-3 minutes tops)
Pour into cupcake/muffin papers or greased muffin pan about 3/4 full.
Bake for 12-15 minutes until golden on top and baked through.
Facebook to see my adventures at the Good Food and Wine Show yesterday! I won something for you'll never guess knowing WHAT...!
and tomorrow is the launch of new competition for the 'little chefs' out there. to celebrate the upcoming 1,000th post!
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