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
1 cup of leftover cooked porridge
1 cup of flour
1/2 cup of desiccated coconut
1/2 tsp cinnamon
1/4 cup sugar
1/2 tsp bicarb soda
1 ripe mashed banana
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
After eating these mini muffins... Kua puta a pito! I'm so full!