- 200g self-raising flour
- 1 tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 1 tsp cinnamon
A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
- 50g wholemeal flour
- 100g golden caster sugar
- 2 eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 125ml semi-skimmed milk
- 4 tbsp sunflower oil
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
- 2 apples, grated
Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…
- 100g sultana
Heat oven to 180C/160C fan/gas 4. In a large bowl mix the self-raising flour, baking powder, cinnamon, wholemeal flour and golden caster sugar.
In another bowl, mix the eggs, semi-skimmed milk and sunflower oil. Pour the wet ingredients into the dry and mix well, then stir in the grated apples and sultanas.
Divide the mix between 12 muffin cases and bake for 25 mins. Cool on a wire rack, then pack in a container for lunch.
Banana & strawberry smoothie
Whizz 1 small banana, 200g strawberries, chopped, and 200ml semi-skimmed milk in a blender until smooth. Divide between two bottles and shake before you drink (serves 2).
Chicken tikka pockets
Heat oven to 180C/160C fan/gas 4. In a small bowl, stir 2 small skinless chicken breasts, diced, with 1 tbsp tikka curry paste to coat. Fry for 15 mins, or until cooked through, then cool. Fill 2 wholemeal pitta breads with cucumber slices, the chicken tikka pieces and 1 tbsp fat-free yogurt, then wrap up in foil ready for lunch (serves 2).