This recipe caught my eye the other day and because my buachaillí have appetites beyond belief I decided to try them … My baby bear has an appetite like no other!
Anyway, they turned out great. This recipe makes 12. Half to the freezer & the other half devoured so I’m on a winner for the lunch boxes !
Great for the Mammies too when your on the go or for your 11’s at work
Today I got no help though, they were busy lining out for Spain v Italy in soccer (with a tennis ball🎾🎾) in the hallway, half time just as they were coming out of the oven … I swear they’re psychic !
Dairy free & lactose free but the winner for me freezer friendly … Make two dozen … Freeze in batches then every night take out what’s needed for tomorrow’s lunch boxes … They’re so easy to make … Make two dozen and freeze and if the day or the week is going pear shaped on you at least you know the children will have something to munch on in school 😀 Win Win situation !
2 medium carrots grated
1/3 cup Golden Syrup
3/4 cup wholemeal self raising flour
1/3 cup self raising flour
1/2 cup desiccated coconut
1. Add the eggs & golden syrup to the grated carrot & whizz for 30 seconds.
2. Add all the dry ingredients to the carrot & egg mixture & whizzzzzz
3. Pour into muffin cases.
4. Sprinkle top with coconut or seeds (don’t be afraid .. Experiment !)
5. 180 degrees for 15 mins
So simple ! No excuses!