Taking to the road for a long weekend or holiday is always exciting, especially when you think about your final destination 프렌즈 다운로드. Road trips can be frustrating though if you haven’t packed enough to eat. And while healthy, homemade options sound boring to some, there are a lot of benefits to NOT buying takeaways from petrol stations along the way!
Packing your own food for the trip is often a cheaper option, and you can make sure there’s enough for everyone. Good choices are nuts and seeds to nibble on, or homemade popcorn. Fresh fruit and veggies like cucumber sticks, baby carrots, cherry tomatoes, biltong and hard-boiled eggs are also easy foods to eat in the car – and they shouldn’t make too much of a mess!
Sure, it might take a little more planning, but you’ll appreciate it when you arrive at your destination and you’ve managed to fill yourself up on healthy snacks and save on expensive takeaways.
With all this in mind, here’s our delicious and nutritious “padkos” recipe of homemade muffins, the perfect on-the-go breakfast for those early morning starts. You can also freeze these and thaw them out as you need.
Apple and cinnamon muffins
Makes 12 muffins
- 250 ml (1 cup) cake flour
- 250 ml (1 cup) wholewheat flour
- 15 ml (1 tbsp) baking powder
- 10 ml (2 tsp) ground cinnamon
- 5 ml (1 tsp) ground mixed spice
- 3 eggs, beaten
- 100 ml low-fat or fat-free milk
- 125 ml (½ cup) sunflower oil
- 250 ml (1 cup) finely grated carrots
- 125 ml (½ cup) chopped almonds or sunflower seeds
- 5 ml (1 tsp) vanilla essence
- 125 ml (½ cup) sugar
- 250 ml (1 cup) grated apples
- Preheat oven to 180 °C and lightly grease a 12-hole muffin pan with oil.
- Mix dry ingredients together in a mixing bowl. Add the eggs, milk, oil, carrots and almonds. Stir in with the vanilla and sugar. Add grated apple and mix until well combined, take care though not to over mix.
- Spoon the batter into each of the muffin tins and bake for 15-20 minutes or until golden brown and cooked through – a knife or skewer should come out clean.
- Leave to stand for a few minutes and then turn onto a cooling rack.
Recipe taken from: Cooking from the heart (www.cookingfromtheheart.co.za)