Yesterday saw Tiny starting back at kindy. We’ve had a lovely summer holiday, but I think we were all ready to return to some form of normality and routine. Tiny was excited to go back (mostly to play with the cars, he told me…but he looked pretty happy to see his teachers and friends as well), although he was meltdown-tired at the end of the day. This term, we’re mixing things up a bit, with two short afternoon sessions (with most of the wee friends he made last year), and two longer morning sessions (with just one or two of his friends). I haven’t said too much about the changes, mainly because I don’t want to preempt any anxiety or nervousness he might be feeling, but did make a big deal about buying him a new lunchbox.
Well, I actually bought him a fishing tackle box to use as a lunchbox. Separated into six different-sized compartments, it’s perfect for filling with a variety of preschooler-sized snacks.
A couple of weeks ago, I set about having a bulk baking sessions while Pickle had a sleep. The idea was to pop the majority of the goodies in the freezer, to be defrosted as and when they were needed for the lunchbox. These carrot and zucchini muffins are so easy, incredibly moist and tasty, and freeze really well.
1/2t baking soda
3/4c brown sugar
3/4c mixed sunflower seeds and pumpkin kernels
2 medium carrots
1/2 medium zucchini
Preheat oven to 190degC. Grease or line muffin pans.
Sieve the flour, salt, baking soda, cinnamon and allspice into a large bowl.
Add the sugar and seeds; mix well with your hands until well combined.
Beat the oil and eggs in a small bowl; add the carrot and zucchini and mix well. Add to the dry ingredients and fold together until just mixed.
Spoon into muffin pans; bake for 15-20 minutes or until cooked.