Cranberry & Eggnog Christmas Muffins

Cranberry & Eggnog Christmas Muffins

Fresh Cranberry & Eggnog Christmas Muffins

 

Ho ho ho! Christmas is just around the corner and we are all SO excited here at Wean Meister HQ. We know that Christmas can sometimes be a hectic time, the kids need entertaining, presents need wrapping, the house needs cleaning and EVERYONE needs feeding!

This Christmas muffins recipe is the perfect solution to a speedy but festive breakfast that you can make the night before, and zap in the microwave in the mornings to warm up for the kiddies. You can also eat them cold! They’re a lifesaver if you are heading off somewhere early and need brekkie on the go, or if you just have a million and one things to do in the morning – because snack slave does not need to be one of them!!

christmas muffins

Top tips!

If you don’t want to use walnuts in this recipe or if you want to make it as a dessert, try replacing them with choccie chips instead. And if you don’t like eggnog, try using regular buttermilk.

Don’t forget that our freezer pod trays are oven proof so you can use them as your muffin trays, which means you don’t need to faff around with muffin papers! Our trays make the perfect sized muffins and are so easy to clean because of the flexible high grade silicone. For this recipe you’ll need to use two trays, or reduce your quantities to fit the mixture into one.

Make sure you don’t over mix your batter! Stop mixing once the dry and wet ingredients are well incorporated, otherwise your muffins might be tough! And don’t forget to preheat your oven before you put the batter in as this helps it rise.

 

We hope you enjoy your Christmas Muffins!

 

Serves: 20 (use 2 of your freezer pod trays)

Prep Time: 10 m

Cook Time: 15 m

 

Ingredients
  • 2 cup, chopped – cranberries, raw
  • 1/2 cup – sugar
  • 1 1/2 cup – flour, all-purpose
  • 1 1/2 cup – flour, whole wheat
  • 1/2 cup – honey
  • 1 tablespoon – baking powder
  • 1 teaspoon – salt
  • 1 1/2 teaspoon – cinnamon
  • 1/2 teaspoon – nutmeg
  • 2 large – egg
  • 1 1/2 cup – eggnog
  • 2/3 cup – coconut oil
  • 1/2 cup – walnuts, chopped

 

Directions
  1. Preheat oven to 375 degrees (190 celcius) and get your freezer pod trays ready for action! If you don’t have any, line muffin pans with cupcake liners.
  2. In a small bowl, combine chopped cranberries and sugar. Set aside.
  3. In a large bowl add all other ingredients and stir just until combined. NOTE: Make sure your eggs are room temperature and your coconut oil is melted.
  4. Add sugared cranberries and gently fold in.
  5. Fill the freezer pod tray or liners full and then bake for 15-20 minutes or until an inserted tooth pick comes out clean. Serve warm or cool – or reheat them another day in the microwave!

Christmas muffins ingredients

christmas muffins - baking

Thanks to the lovely people at Super Healthy Kids for the recipe inspiration!

Halloween Party Food Recipes

Halloween Party Food Recipes

Halloween Party Food Recipes

Boo! It’s that time of year again where the pumpkins are getting carved, the fancy dress costumes are being dusted off and the kids are about to eat their body weight in sugary Halloween party food… which is probably the most terrifying part of it all!

We’ve put together our favourite Halloween party food recipes to help you get your spook on and transform those boring looking treats into something a lot more scary! Whether you’re throwing a halloween party or just looking for an activity for you and the kids, these ghoulish recipes will definitely keep you entertained (and full!)

Witches Cupcakes

Click here for the recipe! Don’t forget you can use your Freezer Pods to bake these cupcakes, as they’re oven proof and make perfect sized portions!

Halloween Witches cupcakes

Marshmallow Pops

So simple yet so effective – try different coloured food dye for lots of fun effects! Click here for the recipe! 

Mummy Brie

We love the idea of having more savoury options on the menu at any party – and this one looks delicious! (Mummy and all…) Click here for the recipe!

Mummy brie halloween food

Monster Cookies

You can make these cookies look even scarier with a bit of fake blood and an extra eyeball or tooth here and there… Click here for the recipe! 

Claw Cupcakes

Another awesome and easy recipe to bake in your Freezer Pods – just add blood for that spooky effect!! 😉 Click here for the recipe! 

Strawberry Ghosts

The sound of a fruity snack amidst all the not-so-healthy sugary treats is like music to our ears! Sure the chocolate dipping party isn’t exactly *healthy* but the strawberry is a good step in the right direction! Click here for the recipe! 

Monster Teeth

How awesome are these scary monster teeth! Keep them as they are or add on more features to create a whole monster face! Click here for the recipe! 

 

Toxic Waste Mac n Cheese

What’s a halloween party without some green slime!? At least this recipe will help to fill your little ones up a bit more and give them a break from those sugary highs – woohoo!  Click here for the recipe! 

Frightful Fruit Kebabs

Another healthy *ish* treat and this one can be whipped up in no time.  Click here for the recipe! 

Jalapeno Popper Mummies

This is one for the Mums and Dads, because the kids can’t have all the fun! (Unless you have a little spice fiend on your hands, then you might have to share!) Click here for the recipe! 

30 Lunchbox Ideas for Kids

30 Lunchbox Ideas for Kids

30 Lunchbox Ideas for the Kids

 

Providing our kiddies with nutritious, delicious food to help them grow and thrive is at the top of everyone’s priority lists these days. With 101 other things to do each week, we’ve decided to ease your load and help you out with 30 lunchbox ideas to inspire you in the kitchen and keep your little ones happy and healthy. And the best news? None of them are sandwiches!! They say variety is the spice of life and I’m sure our kids feel the same.

 

Lunchbox ideas

What’s even better is that every one of the lunchbox ideas below can be perfectly stored, refrigerated, heated or transported in our super durable and convenient Adorabowls and Mini Adorabowls! Check them out below! 

AdorabowlsThese ideas (and our adorabowls) aren’t just for kids. Treat yourself and try sprucing up your own lunchbox too… Enjoy!

  1. Green beans, broad beans, tuna and new potato salad
  2. Hummus and grated carrot roll up wraps
  3. Homemade sweet potato crisps with paprika
  4. Natural yoghurt with mixed berries
  5. Homemade guacamole with veggie sticks
  6. Baked Apple and cinnamon crisps
  7. Chocolate drizzled popcorn
  8. Granola, honey, yoghurt and melon pots
  9. Sweet potato and chickpea soup
  10. BLT pasta salad
  11. Ploughmans lunch pot
  12. Rainbow rice paper rolls
  13. Hawaiian tortilla roll ups with pineapple and ham
  14. Peanut butter and oat energy balls
  15. Turkey slice, apple and cheese pockets
  16. Taco salad with black beans, brown rice, salsa and cheese
  17. Ham and cheese omelette rolls
  18. Soft baked cinnamon chickpeas
  19. Edamame beans with soy sauce and rice
  20. Hard boiled eggs with ham and mayo
  21. Meatballs and marinara sauce
  22. Apple raisin oatmeal
  23. Pesto pasta with cherry tomatoes and chicken
  24. Green frittata
  25. Veggie falafels, yoghurt and cucumber
  26. Pita wedges and hummus
  27. Smoked salmon and cream cheese roll ups
  28. Choco dipped tangerines and strawberries
  29. Zucchini muffins
  30. Sushi rolls

 

Adorabowl lunchbox ideas

Healthy Muffin Recipes for the Whole Family

Healthy Muffin Recipes for the Whole Family

Healthy Muffin Recipes for the Whole Family

With Winter fast approaching and the cold nights firmly setting in, there’s nothing better than an afternoon baking with the kiddies to keep them entertained (and well fed!). Gone are the days we used to gorge on Grandma’s fairy cakes that were packed with sugar and naughties, as there is so much more awareness on what we should and shouldn’t be feeding our children these days. So we decided to bring you 3 super healthy, super easy recipes for yummy and *dare we say it* healthy muffins! There’s two words we never thought we’d see together!

Top tip: you can use your Freezer Pod moulds to bake all of these healthy muffin recipes as they are oven proof up to 240 degrees! That means no more searching high and low for your baking tin, no greaseproof paper or cake papers needed, the muffins pop out of the silicone with no fuss and the moulds can be cleaned easy peasy. You can also use our spatulas to help you with your mixing! Enjoy!

Freezer pod muffins

Banana, berry and yoghurt breakfast muffins (serves 12)

Ingredients:

  • 2 cups buckwheat flour (you could also use wholemeal or spelt flour)
  • 1 cup rolled oats
  • 1/4 cup honey
  • 2 eggs
  • 3/4 cup natural or greek style low fat yoghurt
  • 2 ripe bananas mashed
  • 1/2 cup fresh or frozen berries
  • 1/4 cup olive oil
  • 2 tbsp chia seeds optional
  • 1 tsp ground cinnamon
  • 1/2 tsp natural vanilla essence
  • 1/2 tsp bicarb soda

Recipe:

  1. Preheat oven to 180C
  2. In a large bowl, combine all the dry ingredients and stir well
  3. In a smaller bowl, mix eggs, honey, olive oil, yoghurt and vanilla
  4. Add egg mixture to the dry ingredients and stir well
  5. Add mashed banana and berries and gently fold through (it’s ok if the mixture is a little lumpy)
  6. Spoon mixture into your Freezer Pod tray or a greased muffin tray
  7. Place in the oven and allow to cook for 20-30 minutes
  8. Test that they are fully cooked by gently inserting a skewer into one of the muffins before removing from the oven

Banana muffins

Easy Zucchini Muffins (serves 12)

  • 1 ½ cups zucchini grated, 375g
  • 1 carrot grated, 80g
  • 125 g tinned corn
  • 1 Onion finely diced, 90g
  • 100 g thinly sliced leg ham chopped
  • 1 cup wholemeal self raising flour 170g
  • 6 eggs beaten
  • 1 cup grated cheese 130g

Recipe

  1. Preheat oven to 180C
  2. Cook the onion in a non stick fry pan. Allow to cool.
  3. Place all ingredients into a large mixing bowl. Mix until well combined.
  4. Divide the mixture between the 12 holes of your Freezer Pod tray or a greased muffin tray
  5. Bake for 25 to 30 minutes or until muffins are golden and a skewer comes out clean.
  6. Great served hot or cold.

Healthy Chunky Chocolate Muffins (serves 12)

Ingredients

  • 3 medium bananas
  • 2 medium eggs
  • 8 oz – Greek Yogurt
  • 1/2 cup – almond milk, unsweetened
  • 1/2 cup – honey
  • 1 tsp – vanilla extract
  • 1 1/2 cup – wholemeal flour
  • 1/2 cup – cocoa powder, unsweetened
  • 1 1/2 teaspoon – baking soda
  • 1/2 teaspoon – salt
  • 1/2 cup – chocolate chips, dark

Recipe

  1. Preheat oven to 180 degrees
  2. In a large bowl, add bananas and mash well.  Add eggs, greek yogurt, milk, honey, and vanilla. Stir well.
  3. In a separate bowl whisk together flour, cocoa powder, baking soda and salt.
  4. Add dry ingredients and chocolate chips to the wet mixture; stir just until combined. Avoid over mixing.
  5. Fill your Freezer Pod tray or greased muffin tins evenly and bake for 25-30 minutes.

Choc muffins

Choc muffins

Thanks to the wonderful ladies at Healthy Mummy and Super Healthy Kids for the healthy muffin recipe inspiration:

https://www.healthymummy.com/recipe/easy-breakfast-muffins/

https://www.healthymummy.com/recipe/easy-zucchini-muffins/

https://www.superhealthykids.com/chunky-monkey-muffins/

Three Easy Autumn Recipes For Your Little One

Three Easy Autumn Recipes For Your Little One

Nothing matches nutritious, home-made baby food prepared with seasonal fruits and veggies. 

 

With only a few weeks left of Autumn we want to help you make the most of the abundance of beautiful seasonal food on offer at the moment with some easy to follow recipes.

Cooking in season means that you can save money, shop locally, the food is fresher and tastier and often healthier than cold-stored food. What’s not to love we hear you cry?!

Check out our top 3 easy autumn recipes for your little ones below:
Pumpkin, Potato & Carrot Baby Puree

This baby recipe is easy to prepare, has a sweet pumpkin taste your baby will love and is packed with veggie goodness – as well as being that beautiful autumnal shade of orange! Ideal for babies 6 – 8 months old in the transition phase from bottle or breast feeding to solids.

Ingredients: 2 carrots peeled and cubed, 1 butternut pumpkin (around 1 kg) seeds removed, peeled and cubed, 2 potatoes peeled and cubed, 2.5 cups water

Method: Put the water in a pan and boil. Add the vegetables and cover. Cook for 25-30 mins on medium-high heat. Stir occasionally so it doesn’t stick to the bottom of the pan. Puree with a food processor or hand held wand.

Top tip! This recipe makes 30 servings. Save some for the future by using our handy Freezer pods and defrosting in our fabulous Adorabowls. Alternatively you can serve this as pumpkin soup to the rest of the family- all you need to do is season after you have taken out baby’s portions and serve with your favourite bread to mop up all that goodness.

 Beetroot Soup

This soup is great for toddlers and the rest of the family will love it too! Beets contain a wonderful amount of calcium, potassium and even vitamin A. Both vitamin A and calcium play a large role in the healthy development of your baby.

Ingredients: 3 beetroots peeled and cut in small pieces. 1 potato peeled and cut in small pieces. 1 chopped onion. 2 cups homemade vegetable broth. ¼ cup yogurt.

Method: Place all ingredients in a pan and let it boil. Let it simmer for about 30 minutes till the vegetables turn soft. Put in a blender and puree. Add the yogurt and serve.

Top tip! Beetroots can be pretty messy in the hands of a toddler! Get yourself some Easy Rinse Bibs and Scoopsy Bowls for self-feeding toddlers to help make less mess and less stress!

 

Rhubarb, pear and apple puree

A wonderfully nutritious and tasty home-made puree for your baby. Again this recipe is perfect for babies aged 6 – 8 months old in the transition phase from bottle or breast feeding to solids.

Ingredients: 600g rhubarb (about a bunch), 1 kg red apples (about 8 apples) peeled cored and cubed, 725g pear (3-4 large pears) peeled cored and cubed.

Method: Wash rhubarb and cut off the ends of stalk, slice 1-2 cm thick. Place a large pan over a medium heat. Add the apple and pear cubes and 1L (4 cups) of water and cook for 15 mins until softened. Add rhubarb and cook for a further 15-20 mins until cooked. Puree in a food processor or with a wand in the pan.

Top tip! This recipe makes 36 portions for your baby, so another amazing one to store with our Freezerpods! You can also serve this to the rest of the family for breakfast in our Adorabowls eaten with muesli or cereal instead of milk – it will taste like crumble! Yum!

 

 

Do you have a favourite Autumn recipe that you love to make with our products? Get in touch! We love hearing about your delicious creations and seeing you use your Wean Meister goodies.

Autumn Recipe inspiration sourced from Mom Junction and Parent Hub.