In today’s video I’m sharing my back to school meal prep including pizza scrolls, double choc muffins and a back to school lunchbox idea. I hope you enjoy!

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DOUBLE CHOC MUFFINS RECIPE
Makes approx. 36 mini muffins

INGREDIENTS:
¼ cup soft butter, dairy free spread or coconut oil
2 large eggs
⅓ cup (55g) raw sugar
2 cups (250g) plain flour
Pinch salt
2 cups (350g) milk of choice
2 tsp baking powder
¼ cup (30g) cacao powder
¼ cup chocolate chips or grated chocolate of choice

METHOD:
Pre-heat oven to 180 degrees celsius and prepare a 12-hole muffin tray by greasing lightly.
In a large bowl, add butter/oil, sugar, eggs and milk and whisk until smooth.
Sift flour, baking powder and cacao and mix until just combined. Avoid overmixing.
Stir through chocolate and spoon mixture evenly into muffin tray.
Bake for 30 minutes. Allow to cool for 5 minutes before transferring muffins onto a cooling rack.
Allow to cool completely before storing in an airtight container.

HNK NOTES:
Suitable for freezing
Raw sugar can be swapped for coconut sugar

Similar egg slicer:

Waffles recipe:

My recipe books:

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ABOUT

Krissy is on a mission to empower mothers to navigate meal times with confidence. A qualified expert in family nutrition and psychology, Krissy is also a published author, content creator, podcaster and busy mother of three. Krissy’s mission is to hold space to help busy mums navigate motherhood and meal times, kindly tackling fussy eating without judgement; fostering a healthy relationship with food for life.

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