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Leftover Porridge Mini Muffins

Day 2 of our Recipes Made Local is one for the lunchbox. Chuck them in the freezer, it's an easy recipe from our kitchen to you! It may sound odd - but they're delicious and a bit of fun, as well as energy-boosting. Enjoy!

Leftover Porridge Mini Muffin’s for the lunchbox

Ingredients

1 cup of leftover cooked porridge
1 cup of flour
1 egg
1/2 cup of desiccated coconut
1/2 tsp cinnamon
1/4 cup sugar
1/2 tsp bicarb soda
1 ripe mashed banana

Instructions

Preheat oven to 180 degrees. Grease mini muffin tin with butter or oil.

Place all ingredients in a large bowl and stir until combined. This mixture should be sticky and thick

Then take a large spoonful for each muffin (they will rise)

Put into the oven for twenty minutes or until cooked through

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After eating these mini muffins... Kua puta a pito! I'm so full!

Later this week we'll have a bunch of recipes that can be made from the ingredients in our Aroha Basket food parcel, and something special from Jessie's Cafe in Mangawhai. Let's get our aprons on 💜



 

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