Make the return to school a little more bearable with these back-to-school recipes, perfect for the schoolyard, the staffroom and everywhere in between.
Blueberry muffins
Makes 12
Vegetable oil spray
3/4 cup (185 ml) buttermilk
1 egg
1/2 cup (125ml) vegetable oil
1 3/4 cup (220g) self raising flour
1/2 cup caster sugar
2/3 cup (100g) fresh blueberries
Preheat the oven to 180°C.
Spray a 12-hole non-stick muffin pan with vegetable oil or, if you prefer, place cupcake liners into pan.
Combine butter milk, egg, and oil in a jug and set aside.
In a large bowl sift flour. Add caster sugar and make a well in the centre.
Add in milk mixture stirring until just combined, followed by blueberries.
Spoon mixture into the muffin tray, filling to about 2/3 full.
Bake for 20 mins or until a skewer inserted into the centre comes out clean.
Stand in pan for 2 minutes before turning out onto a wire rack to cool.
Recipe and image courtesy of Australian Blueberries; australianblueberries.com.au
Crunchy rainbow wrap
Makes 1
1 sun-dried tomato wrap
2 large handfuls of spiralised vegetables, such as carrot, beetroot and zucchini
Small handful of parsley leaves
1/2 avocado, sliced
1 tsp toasted sesame seeds
Lemony tahini dressing
2 Tbsp tahini
1 Tbsp Greek yoghurt
1 Tbsp lemon juice
1/2 tsp minced garlic
Top the wrap with all the ingredients. Roll up and secure the wrap.
Extracted from The 5-Minute, 5-Ingredient Lunchbox by Alexander Hart, out now from Smith Street Books, RRP $24.99.
Featured image: Kerrie Brewer.
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