As the holidays slide to a halt and the morning rush hour looms once again – it can seem, well, overwhelming. Especially for mums and dads. Being a mum of 4 I have often felt this way. The thought of manic Monday and packing healthy lunches can bring a shudder to one self.
With a dose of baking and a few smart freezer storage solutions school lunches can be as simple as one, two, three. With a batch of homemade muffins, cookies and sausage rolls or pizza scrolls in the freezer I always have a grab and go lunch box filler. Pair this with some fresh vegetable sticks, fruit and a sandwich and you are good to go.
I love this recipe as I get 18 cookies and 12 muffins in the one cook up. I store them in the freezer in the large Zip-Fresh bags so I have a grab to go lunch box filler on hand.
- 240g butter or coconut oil
- 200g sugar
- 360g plain flour
- 4 eggs
- 125ml milk, nut milk or coconut milk
- 1tsp baking powder
- 1tbs vanilla bean paste
- 100g chocolate (dark, milk, mint)
Method for Cookies
- With an electric beater or blender combine the butter, sugar, flour and eggs in a bowl and mix until it becomes a cookie dough (or place the ingredients in a Thermomix and mix on speed 5 until combined, sometimes I find this easier by pressing the reverse button).
- Take out 470g of the cookie dough and put it to one side.
- With the remaining cookie dough add chopped chocolate and combine (mix in Thermomix on speed 5, reverse for 5 seconds).
- Using a tablespoon, spoon mixture on lined baking trays and cook in a preheated oven at 180 degrees for 12 minutes or until golden brown.
- Allow to cool before eating. Once completely cool store in zip fresh bags in the fridge or freezer.
Options: Add cocoa powder for chocolate cookies, add mint chocolate and 5 drops of edible peppermint essential oil for mint chocolate cookies.
Method for Muffins
- With the 470g of dough which was set aside earlier add 125ml of milk, 1 tsp of baking powder and 1tbs of vanilla bean paste and mix until it is a smooth batter. (In a Thermomix mix on speed 5-6 for 10-15seconds).
- Divide mixture into 12 muffin cases and bake in a pre heated oven for 25 minutes or until risen and golden brown.
- Allow to cool, once completely cool store in zip fresh bags in the fridge or freezer.