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Posted by Gill Bland Thursday, 20th October 2016
When researching for a baking idea that could be used to fill a spot in the lunchbox and the stomach at the start of a new term I read lots of interesting ideas about home-made sushi, bread on sticks and pretty bento boxes. Let’s be honest though, the first week is over and we’re into the long slog of the academic year and our resolve to be healthy and home-made is probably waning. What we really want is not a fiddly, pretty piece of sandwich art but something we can throw together with minimal washing up in the time it takes for someone else to find that tv programme and get it loaded and ready to go on iPlayer before we collapse in a heap and fall asleep before we’ve got through the ‘last time on’ section. What we really want and probably what the kids want is chocolate. Again. But we’re not quite ready to give in completely. Even for those without children though there’s something about this time of year that has that ‘start from the beginning’ feel to it. It’s almost like a second bash at new year. With that in mind I bring you a slightly healthier version of chocolate cake: the one fork, one bowl, 5 minute feelgood lunchbox muffins. These muffins enable you to create that ‘made with love’ moment for the lunchbox but without loading it with sugar and without loading yourself with washing up.
Note: This recipe is very forgiving - I added two tbsp of peanut butter to the second half of the mix so that half the batch had a more adult kick to them. You could also add more honey if your audience has got a sweet tooth or you can add raisins or dates to boost the fruit content.
One fork, One Bowl, 5 Minute Feelgood Lunchbox Muffins
- 270g (ish) or 2 sweet potatoes (the size you get in a bag of 6 or so from the supermarket)
- 2 eggs
- 1 ripe banana
- 1 tsp vanilla essence
- 150g plain wholemeal flour (though white is fine)
- 3 tbsp cocoa
- 70ml milk
- 3 tsp honey (or more, to taste)
- 1 tsp baking powder
- 1/2 tsp baking soda
- Peanut butter - optional
- While you’re doing other things, roast the sweet potato in the oven for an hour at 200c with the skins on. Turn the oven off and leave to cool on there. Once cool, grab them and ‘pop’ them so the skins split. Peel the skins off with your fingers and discard. I roast loads in one go, wrap each one in clingfilm and pop in the freezer for use later.
- Preheat oven to 180c
- Mash the potato and banana together with a fork.
- Crack the eggs in and beat together with the same fork until combined.
- If you can spare another bowl, measure out an mix the cocoa, flour, bicarb and baking soda in that (you could get away with putting them all in direct though).
- Add the dry ingredients bit by bit to the potato mix and mash together to combine.
- As it becomes stiff add the milk, honey and vanilla to help you combine it into a looser mixture.
- You should end up with a thick batter.
- Fill muffin cases nearly to the brim and bake for 15mins.
- Leave to cool before moving.