Lunchbox love: two back-to-school recipes to try


Make the return to school a little more bearable with these back-to-school recipes, perfect for the schoolyard, the staffroom and everywhere in between.

Blueberry muffins

Makes 12

back-to-school recipes - blueberry muffins

Vegetable oil spray

3/4 cup (185 ml) buttermilk

1 egg

1/2 cup (125ml) vegetable oil

1 3/4 cup (220g) self raising flour

1/2 cup caster sugar

2/3 cup (100g) fresh blueberries

Preheat the oven to 180°C.

Spray a 12-hole non-stick muffin pan with vegetable oil or, if you prefer, place cupcake liners into pan.

Combine butter milk, egg, and oil in a jug and set aside.

In a large bowl sift flour. Add caster sugar and make a well in the centre.

Add in milk mixture stirring until just combined, followed by blueberries.

Spoon mixture into the muffin tray, filling to about 2/3 full.

Bake for 20 mins or until a skewer inserted into the centre comes out clean.

Stand in pan for 2 minutes before turning out onto a wire rack to cool.

Recipe and image courtesy of Australian Blueberries;

Crunchy rainbow wrap

Makes 1

back-to-school recipes rainbow wrap

1 sun-dried tomato wrap

2 large handfuls of spiralised vegetables, such as carrot, beetroot and zucchini

Small handful of parsley leaves

1/2 avocado, sliced

1 tsp toasted sesame seeds

Lemony tahini dressing

2 Tbsp tahini

1 Tbsp Greek yoghurt

1 Tbsp lemon juice

1/2 tsp minced garlic

Top the wrap with all the ingredients. Roll up and secure the wrap.

Extracted from The 5-Minute, 5-Ingredient Lunchbox by Alexander Hart, out now from Smith Street Books, RRP $24.99.

Featured image: Kerrie Brewer.

For more back-to-school recipes: