Lunch Box with Egg Muffins, Blueberry Waffles and Snacks
- EGG MUFFINS:
- 10 Eggs
- 80 ml Emborg Full Cream Milk
- 250 g Emborg Shredded Cheddar
- 100 g Chopped Cherry Tomatoes
- ¼ Tablespoon Salt
- ¼ Tablespoon Pepper
- 1 Tablespoon Freshly Chopped Chives
- BLUEBERRY WAFFLES:
- 250 g Flour
- 1 tsp Salt
- 1 tsp Baking Powder
- 2 tsp Sugar
- 2 Eggs
- 6 tbsp Melted Butter
- 360 ml Emborg Full Cream Milk
- 2 tsp Vanilla Extract
- 100 g Emborg Blueberries
- 1 handfull Berries and Walnuts
- Cucumber and Carrots
- 1 Hard Boiled Egg
Egg Muffins are the perfect breakfast option for busy mornings or as part of a healthy lunch box. These muffins are simple, savoury, and delicious. The muffins are made with tomatoes, but feel free to personalize them by adding your favourite meats, veggies, or cheeses!
You can easily make a big batch of muffins for the whole week.
Start by turning on your oven to 190 degrees Celsius.
In a large bowl, mix eggs and milk and whisk well. Then stir in ¾ of the cheese, chopped tomatoes, salt, and pepper.
Now, divide the mixture evenly into 12 greased muffin cups.
When the mixture is divided, sprinkle with the remaining cheese and freshly chopped chives.
Bake the muffins on 190 degrees for 20 minutes or until the centres are set and the muffins are looking golden.
This batter has the ideal blend of sugar and butter to create a light, fluffy waffle that has the perfect amount of crispiness that makes excellent deep wells to hold maple syrup and fresh fruit.
You can even freeze these waffles, so they are ready to just be reheated in a toaster to save time in the mornings!
Start by turning on your waffle iron. Then in a large bowl, mix all the dry ingredients: flour, salt, baking powder and sugar.
In another bowl, whisk together eggs, melted butter, milk and vanilla until you reach a smooth texture.
Add all the wet ingredients to the dry ingredients and mix. (the mixture will be lumpy but that is okay).
Gently, fold the blueberries into the mix to ensure a fluffy batter.
Add butter to the waffle iron and cook the waffles until light brown and slightly crispy.
Tip: Whip some heavy cream and top the baked waffles to serve them as a delicious dessert!
Always remember to fill the lunch box with your child's favourite snacks to keep their energy levels up during the day. Fun vegetables and fruits are high on vitamins and always a winner in the lunch box. Read more food facts here.
Slice the suitable amount of carrots and cucumber into smaller sticks. (tip: make a quick dip for the vegetables sticks with Emborg Rich Sour Cream and a pinch of paprika and ketchup)
Draw a cute face on a hard boiled-egg as a fun element.
Place the snacks in separate containers to keep them fresh.
Finally, remember to include a fork and a napkin, so it is easy to eat.