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Category Archives: Lunchbox

An old favourite, crunchy chocolate chip cornflake cookies, great to fill up the kids lunchbox or an after school snack.

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  • I’ve never made choc-chip cornflake cookies… I can’t wait to give them a go. Always love finding a new freezable recipe, thanks!ReplyCancel

  • Yum one of my childhood favs that I have forgotten.. Cant wait to make these and share your link.ReplyCancel

  • Can I freeze the dough (before rolling spoonfuls in c-flakes)? If yes, how long will it last? Thanks :)ReplyCancel

  • Thanks for the recipe, anything with chocolate chips, the kids seem to love lolReplyCancel

  • What a great recipe! It combines pretty much all of my favourite ingredients in one especially chocolate.ReplyCancel

  • Katrina, firstly, I adore your website and am feeling so motivated :) And secondly, I visited my mum today and she sent me home with a tub of cornflake cookies for my girls’ lunch boxes… spooky!!ReplyCancel

    • Aaw, thankyou Gabriel, I remember my nan used to always have cornflake cookies for us, it’s one of those great go to recipes which everybody loves, I hope your girls enjoy theirs at lunch!!ReplyCancel

  • Ooh love how simple these look to make. Yum! ReplyCancel

  • Leanda

    how do you think these would go without coconut and sultanas? my family wouldnt eat them otherwise. ReplyCancel

    • I’d like to know this too. My kids are a little young for coconut, and wont eat sultanas (neither will I…) ReplyCancel

    • Shireen Baker

      Used rolled oatesReplyCancel

    • Kate - Kat's Assistant

      Leanda, i have never made them without the coconut, you could give them a go. Maybe add another variation of your choice.:)ReplyCancel

  • These are so yummy, the kids rarely leave any for the freezer!ReplyCancel

  • […] Baking – Crunchy Chocolate Chip Cornflake Cookies […]ReplyCancel

  • Rachael

    Made these yesterday and were super easy and delicious. I managed to sneak half to the freezer for a rainy day and leave half out. Enjoyed by both kids and mum!ReplyCancel

  • Bec

    Can this be adapted for a thermomix?ReplyCancel

  • […] Crunchy Chocolate Chip Cornflake Cookies […]ReplyCancel

  • sandie carter

    Thanks for reminding me about these yummy cookies. A dear friend shared this recipe many years ago but she called them chockky rocks. Same recipe with a different name.ReplyCancel

    • Karen

      Yes, Chockky Rocks is the correct name for kids born in the 60s and 70s like me. My grandmother always had these when we visited. I recently found her recipe book and she had this recipe cut from the Cornflakes box back in the 70s stuck in it. Lots of memories in that recipe for me.ReplyCancel

  • Kate - Kat's Assistant

    Haha love the name Sandie, Chokky Rocks! .:)ReplyCancel

  • You are so creative! It’s my first time to hear making a chip with corn flakes. Love it!ReplyCancel

  • These look so delicious. I’ll have to give them a try.ReplyCancel

  • Kate - Kat's Assistant

    They really are, Kate!.:) Just so addictive LOL.)ReplyCancel

A very quick and easy weeknight meal, which is perfect for those busy evenings when you don’t have time to cook.

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  • Helen C

    With your slow cooker shredded chicken recipe, do you defrost the chicken breasts first?
    I can’t wait to try it!!
    Thanks HelenReplyCancel

    • Tina W

      I’m thinking that might be a typo, I’ve read you shouldn’t put any frozen meat in a slow cooker – I could be wrong tho!ReplyCancel

    • Katrina - The Organised Housewife

      You can use either frozen or thawed, both for the same amount of time :)ReplyCancel

  • Michelle

    This is so easy and versatile thank you. Could I use fresh fillets and halve the cooking time??ReplyCancel

    • Katrina - The Organised Housewife

      Hi Michelle, You can use frozen or fresh, but cook both for 8 hours on low. I’ve made it with both same times and just as delicious as each other.ReplyCancel

  • Kelly

    Sounds delicious, will definitely try this recipe! As chicken breasts vary so much in size, would you mind telling me approx what amount of chicken you use in weight (kilograms)? And also I’d be interested to know whether you put the chicken in slow cooker frozen or once defrosted too?? Many thanks.ReplyCancel

  • Katrina - The Organised Housewife

    Hi Kelly, each breast is roughly 250 grams each. You can use frozen or fresh breasts, but cook both for 8 hours on low. I’ve made it with both same times and just as delicious as each other.ReplyCancel

  • Liz

    Could you clarify Italian salad dressing ? ThanjsReplyCancel

    • Katrina - The Organised Housewife

      Similar to a french salad dressing, can be found in the aisle at the grocery store with mayo.ReplyCancel

  • romy

    If not using slow what options are available?ReplyCancel

  • Miriam

    We made the BBQ shredded chicken today. Oh YUMMY!!! It was sooo good!!!!!! We served it with salad (because I’d taken a nap instead of cooking veggies and rice like I’d planned! Haha!) and it was super delicious!!! There are 6 of us in our family and there was at least half of the shredded chicken left which I’m freezing in portions for lunches and pizza toppings.
    There was quite a lot of the sauce left in the slowcooker so I put 2kg of chicken drumsticks in and put that back on to cook too! I hate waste so this was ideal 😀
    Thanks so much for the fab recipe!!! Absolutely awesome!ReplyCancel

  • Sarah

    Do you shred the chicken with a fork or put it in a blender? I’ve just put the chicken on to cook!ReplyCancel

  • Kate - Kat's Assistant

    Hi Sarah, I like to shred the chicken using a fork, i find it much easier.:)ReplyCancel

  • Amanda

    This recipe is fantastic…love it! I cooked this chicken from frozen just because I failed to plan. I cut the BBQ sauce back to 1 cup and used a little less sugar too. There was still lots of sauce so I took the lid off the slow cooker near the end of the cooking time for around 20 mins and this reduced the sauce quite a lot. Have restocked my chicken breast supply for this week and going to make it again – thanks for sharing.

My Miss 12 recently wanted some mini beef mince pies for her school lunch box so she whipped up these little beauties!  I packed them cold into the lunch boxes, you could heat them in the morning and put them in a thermos so they are still warm at lunch time, however it’s so warm here […]

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  • Yummy, and simple. My kids will loves these.ReplyCancel

  • I need to get my hands on some GF pastry so I can make these for Mr Smags. He’ll go bananas for them!ReplyCancel

  • Natasha

    I do this with leftover Shepards Pie. I mix the potato and mince together, place in pie holes and put lid on. Kids and hubby love them!ReplyCancel

  • Laura

    I’m going to try a veggie version with Quorn mince. Have you tried freezing them? I guess they should freeze well and defrost quickly?ReplyCancel

  • Hi Kat, I just wanted to let you know that I made these after seeing your recipe and they were amazing! Such a huge hit in our house. Thank you xxReplyCancel

    • Katrina - The Organised Housewife

      Ooh that is fantastic, Lucy! So glad they tuurned out and everyone ejjoyed them. I must say they are a really winner in our house too.:) xReplyCancel

Miss 12 made a batch of these delicious Jam and Cream muffins for the kids school lunchboxes.  She followed this nut and jam muffin recipe, however she didn’t want to include the nuts.  When we packed school lunches this morning Mr 12 put a muffin in a little lunch box and put it next to […]

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I had quite a few zucchini’s that I needed to use up recently so I made the kids some Cheesy Zucchini & Ham bread for their lunch boxes.  I was pleasantly surprised that they loved it and asked for it again the next day.  The lunchbox below can be found here. This is a great way to […]

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  • Kaitlyn

    Perfect timing I have quite a few zucchini’s that need using up, I’m going to make this for afternoon tea for the kids.ReplyCancel

    • Katrina - The Organised Housewife

      I’m sure they will love it, Kaitlyn.:)ReplyCancel

  • Mmm, this looks good! Definitely giving it a go! If I cut into slices, would I be able to freeze them to extend the life? Pinned so I can remember!ReplyCancel

    • Katrina - The Organised Housewife

      Sure i think it would freeze just fine.:)ReplyCancel

  • I have a very similar recipe, I love zucchini bread! The corn and ham really makes it tasty! I haven’t made it for awhile so thanks for inspiring me to make it again.ReplyCancel

    • Katrina - The Organised Housewife

      Thank you Kelly.:) My kids just love this recipe.:)ReplyCancel

  • Patricia Silk

    Do you have a Thermomix recipe for it?ReplyCancel

  • Yum! I haven’t tried your recipes before but I think this one would be a great one to start with! Always looking for ways to get veggies into my toddler’s tummy! :)ReplyCancel

    • Katrina - The Organised Housewife

      Ooh thank you Lauren.:) It is a wonderful way of adding in extra vegetables and the kids just love it.:)ReplyCancel

  • Kat I swear you must be a fly on my wall! I was just saying that I need to use up some zucchinis! This is going to be perfect. Thank you – I’m off to make it now (all ready for lunch!).ReplyCancel

    • Katrina - The Organised Housewife

      LOL if only I would really enjoy eating all your yummy baking!! Our local fruit and veg shop put together cheap zucchini packs, so we often have spares at the end of the week, hope your kids enjoy this one too!ReplyCancel

  • Sue

    Hi Katrina, love your site. I often notice little patty cases in the pics of lunchboxes that hold cherry tomatoes or other small items. Are these paper or a silicone and where do you find these? thx SueReplyCancel

    • Katrina - The Organised Housewife

      Hi Sue, Ooh thank you!.:) Yes aren’t they so cute, they are silicone and i get them from places like Kmart, Big W and Target.:)ReplyCancel

I’ve been making a few bite sized balls lately for the kids lunch boxes, they are a great healthy snack.  My Miss 12 wanted something a little different than the apricot balls I have been making lately. Looking through the pantry I had some muesli that I wanted to use up which added a nice little crunch […]

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  • Ooh! These look really good, Kat. Might have to make some of these for Mrs R next time I make her gluten-free granola! Yum. xReplyCancel

    • Katrina - The Organised Housewife

      Ooh what a lovely idea Mr R.:) They are so yummy and make the perfect snack.:)ReplyCancel

  • A lovely flavour combination Kat! I bet you could use coconut oil too which would add a nice flavour :)ReplyCancel

    • Katrina - The Organised Housewife

      Ooh yes great thinking! I have just started using coconut oil.:)ReplyCancel

  • Oh yum! I love the sound of these balls. So healthy and delicious. Gosh I think I need to try your Raw Chocolate and Coffee Bites too – they look amazing!ReplyCancel

    • Katrina - The Organised Housewife

      Ooh thank you Lucy.:) Oh my gosh the Raw chocolate and coffee bites are divine!! And oh so addictive LOL.:)ReplyCancel

  • Elodie

    Hello. Just wondering cam you freeze the apricot, coconut and muesli balls?ReplyCancel

  • Bron

    What could you use instead of apricots please?ReplyCancel

  • Kate - Kat's Assistant

    Bron, you could use sultanas, dates, dried pineapple or paw paw pieces would be nice too.ReplyCancel

Thank you to reader Carissa for sending in a picture of her Brioche buns, she loves these so much and wanted to share the recipe with us.  This is what I love, recipes that people have tried and recommended, you know it’s got to be good!  If you have a favourite recipe you would love […]

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  • I am a little bit addicted to making my own bread at the moment, will be giving these a try very soon!ReplyCancel

  • Carol

    Delicious – made them last night. They have the wow factor in terms of presentation. I think probably best served and eaten after baked rather than keeping them.ReplyCancel

    • Katrina - The Organised Housewife

      I agree, Carol. They are so delicious!ReplyCancel

  • SimoneW

    Is the milk meant to be in grams? What is this is mls? ThanksReplyCancel

    • Katrina - The Organised Housewife

      Hi Simone, it’s in grams because it is a thermomix recipe. I’m not 100% sure what that converts to in ml’sReplyCancel

  • Petina


    Could you please clarify whether this temperature is for fan forced or conventional ovens? Also, does this apply to all other recipes on your site?

    Thanks in advance!

    • Kate - Kat's Assistant

      Hi Petina, sorry it’s for a fan forced oven.ReplyCancel

Only 2 ingredients needed to make these super easy scrolls. Quickly make the kids some scrolls for thier school lunchbox flavoured in so many different ways

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  • HayleyKruger

    Do these freeze nicely?ReplyCancel

    • Katrina - The Organised Housewife

      Yes absolutely, I place them frozen into the kids lunchboxes. This particular recipe isn’t as good as it would be fresh, but still freezeable.ReplyCancel

      • Rachel

        Why Greek yoghurt?ReplyCancel

        • Katrina - The Organised Housewife

          Rachel, you could use other yoghurts. I simply like the taste of greek yoghurt. Someone also mentioned that you could use cream too.ReplyCancel

    • Debbie


  • Elizabeth M. Dodge

    This looks yummy and easy. My fav combo. Just a question, what is self raising flour?ReplyCancel

    • Katrina - The Organised Housewife

      Hi Elixabeth, usually in the US you would use plain flour, salt and baking powder.ReplyCancel

      • Elizabeth

        Thanks Katrina. I Googled it to get the ratio.ReplyCancel

  • sarah

    Can these be made with gluten free flour?ReplyCancel

    • Katrina - The Organised Housewife

      Hi Sarah, I haven’t tried with Gluten free flour, but hopefully somebody that has may comment and let you know how they went :)ReplyCancel

      • Michelle

        The face book comments suggest gluten free self raising flour works well. I’m going to try it when i get some lactose free yogurt lolReplyCancel

        • Katrina - The Organised Housewife

          Thank you Michelle :)ReplyCancel

          • Gillian

            I made these with Gluten Free SR flour and they worked well. Stickier dough so I added some extra flour.

        • Karena

          My mum has made these for years, the recipe is in Cookery the Australian Way. It uses a scone dough as the base which would solve problems for any LACTOSE FREE people. As a sweet treat, one of its toppings is brown sugar and butter which makes caramel scrolls.ReplyCancel

      • Julie

        yes. I made them gf. I just upped the flour to 350g. The 1st time they were a bit damp. And extra flour when you roll out.ReplyCancel

  • Beelzebubba

    Can you use low fat Greek yogurt or openly full fat?ReplyCancel

    • Katrina - The Organised Housewife

      I’ve only ever used the yoghurt pictured, but I can’t see why not.ReplyCancel

  • Prue

    What a fab recipe. I’m going to try some sweet scrolls with this recipe too. I’ll just add a little sugar to the base then some apple, brown sugar and cinnamon to the center, the sweet possibilities are endless too! Choc chips, jam, dried fruit etc would all work I think!ReplyCancel

  • suzie

    I make these gluten free for my daughter easy school lunch she also love cheesymite onesReplyCancel

  • Deborah

    I have used this dough recipe for quick and easy midweek pizzas for a while now. The kids love it as does my husband.ReplyCancel

    • Larissa

      It’s an awesome dough recipe isn’t it? I’ve used it pretty much since it turned up on Kidspot. Also Gourmet Girlfriend did a version with plain flour to make Gozleme, also super YUM!ReplyCancel

  • donna

    I’ve just made a sweet version with quinoa flour, coconut sugar, butter and cinnamon. Kids loved themReplyCancel

  • Gemma

    hi Kat
    My daughter is lactose free could you use lactose free yogurt??ReplyCancel

  • Helen

    Delish and SO easy! I made with ham, cheese and carrot – for my sandwich loathing 8 yr old son’s lunch box. Thumbs up!ReplyCancel

  • Mel

    Can natural unsweetened yoghurt be used instead of Greek?ReplyCancel

  • Tricia

    These are brilliant! I had inadvertently purchased some sweetened greek yoghurt and this was a great way of using it up. Apple, Cinnamon & Sugar and Jam made two great variety of treats for morning tea!ReplyCancel

  • Virginia

    I use this same recipe for a quick last minute pizza base! My son also taught a group of friends at university how to eat on the cheap!ReplyCancel

  • Theresa Davies

    Just made a batch of these for school lunch boxes. Mu husband keeps pinching them and his comment was “these are really good” and my kids agree. Glad I came across your blog….just love it and all the ideas.ReplyCancel

    • Katrina - The Organised Housewife

      Ooh yay!! That is wonderful Theresa.:)ReplyCancel

  • Bettina

    You can substitute soy yoghurt for dairy yoghurt in almost any recipe, in my experience.ReplyCancel

    • Katrina - The Organised Housewife

      Great tip!Thanks for sharing Bettina.ReplyCancel

  • Kay

    With this, I have found 2 parts flour to 1 part yoghurt works better.1:1 was way too sticky. Great recipe thoughReplyCancel

  • Catherine

    Amazing and ridiculously easy even if a bit messy! I did 3 batches because someone ate half of the first batch within 5 minutes!ReplyCancel

    • Katrina - The Organised Housewife

      LOL they are quite addictive aren’t they.:)ReplyCancel

  • Manu Thomas

    What is websiteReplyCancel

  • Christine

    These sound and look yummyReplyCancel

    • Katrina - The Organised Housewife

      Easy and yummy is a good combo for a busy mummy!!ReplyCancel

  • Alan

    Ok – they look delicious but at what temperature do you bake them? 185C?ReplyCancel

    • Katrina - The Organised Housewife

      Hi Alan, preheat the oven to 180C and bake at that temp. Enjoy :)ReplyCancel

  • Doreen

    can you use just plain yoghurt thanksReplyCancel

    • Katrina - The Organised Housewife

      Yes you can, but I like the zing from the Greek Yoghurt :)ReplyCancel

  • Bree

    Do you have to refrigerate them or can they stay out on the bench in a container?ReplyCancel

    • Katrina - The Organised Housewife

      Good question, I put mine in the fridge, only because I live on the Gold Coast and it’s been really hot here, however they are fine in the kids lunch boxes through the day.ReplyCancel

  • Brilliant, my now monster sized 12 year scones bounds through the door every afternoon STARVING This recipe is so easy. Thank you, thank you. Trying it today…xReplyCancel

    • Katrina - The Organised Housewife

      Fantastic! They are so easy and very yummy! Perfect for the after school snack.:)ReplyCancel

  • Horizon

    Would it be possible to make larger scrolls (like the ones you see at a certain Australian bakery chain), or would these only really work as the small 2cm things you’ve made here?ReplyCancel

    • Elizabeth Zatschler

      Size depends on how you roll them out. Should be able to make same size as bakeries.ReplyCancel

    • Katrina - The Organised Housewife

      Absolutely! I think they would be fine.ReplyCancel

  • Linda Davis

    can’t wait to try it!ReplyCancel

    • Katrina - The Organised Housewife

      It is very yummy, Linda.:)ReplyCancel

  • dawn darken

    I use this recipe as my pizza base,just role it out and put toppings on it,beautifulReplyCancel

    • Katrina - The Organised Housewife

      What a fantastic idea, Dawn! I might have to try it.:)ReplyCancel

      • Karena

        When using as a pizza base, my mum always put a hand full of cheese in the dough too just to add to it.ReplyCancel

        • Katrina - The Organised Housewife

          Ooh yum! That sounds delicious, Karena!ReplyCancel

  • karen

    Could you use sour cream instead of yoghurt?ReplyCancel

  • Karena

    Yes you can. Any alternate method of making scone dough is possible. Cream for a rich dough, lemonade for light and fluffy.ReplyCancel

  • Lisa

    I’d like to try Vegemite and cheese, though can’t imagine that it would be easy to spread Vegemite on the dough… Any tips??ReplyCancel

    • Rachel

      You can put the Vegemite in a microwave jug (eg Pyrex) and soften a bit. It is really hard to spread that thickly without breaking the dough, but luckily you don’t really need it very thick. The first time I ever did them I used way more Vegemite than necessary, and although the kids loved them, it made me gag!ReplyCancel

  • Kirsten

    How long will these keep for?ReplyCancel

  • Apryl

    I just made this with vegemite and cheese. The vegemite was easy to spread with a butter knife. Very yummy! Thanks :)ReplyCancel

  • Kat

    Vegemite is NOT gluten free @ Suzie.ReplyCancel

  • Joanna

    Can I make the dough the day before? Or can I make it and freeze it?ReplyCancel

  • Andrea

    Would sweet fillings work with this dough for example cinnamon and sultana etc?ReplyCancel

  • Hollie

    These are great! My children absolutely love them and they are a much healthier alternative to the cheese and bacon roles sold in the supermarket. I use wholemeal flour for a little fibre boost. I did find however the first time I made them they stuck to paper lining the tray which was super annoying to then have to peel off. The nest time I just used a lightly greased tray and they came out fine. Thanks for sharing!ReplyCancel

    • Hollie

      Oops, I meant cheese and bacon ROLLS!ReplyCancel

  • Carla

    Just made these for the first time. Tip – put the scrolls onto the oven tray with the ingredients facing up, like you are looking down into the scroll – I didn’t and now have scrolls that looked like filled dumplings! Lesson learnt.ReplyCancel

  • Amanda

    I made scones using this recipe by just adding sultanas – yummo, so light and so so easy! so i get to indulge without feeling guilty about them having sugar, cream and butter in them.ReplyCancel

    • Katrina - The Organised Housewife

      Ooh yum! I love your idea of adding sultanas, very yummy.:)ReplyCancel

  • Deb

    I don’t know how I could get something so simple so wrong but no matter how much flour I kept adding I just had a sticky mess. It wouldn’t form into dough. I reckon I ended up adding another whole cup of flour. Anyone else have this problem?ReplyCancel

    • mary

      put cup of flour in first then only add greek yogurt spoon by spoon as needed. remove any water from yogurt first.ReplyCancel

    • Rachel Keyte

      I only use half the yoghurt (or cream!) then add a little more if necessary. I find the equal parts flour and yoghurt is way too wet.
      I’ve been using this recipes for a few years as pizza dough too – works well!ReplyCancel

  • Amanda

    have taught the kids to make these – 1 part yoghurt to 2 parts flour – roll out and pizza ingredients on top – tomato paste, olives, pepperoni or bacon and cheese. We make lunch sized scrolls which are perfect for school.ReplyCancel

    • Katrina - The Organised Housewife

      Ooh they siund delicious! I love that the kids get in and make them too.:)ReplyCancel

  • mary

    put cup of flour in first then only add greek yogurt spoon by spoon as needed. remove any water from yogurt first.ReplyCancel


    For Celiac’s could you change to using GF flour instead?ReplyCancel

My kids love the Betty Crocker Cinnamon Crumb packet muffins.  It is usually my emergency packet mix sitting in the back of the pantry.  I really do prefer to make muffins from scratch so wanted to come up with my own cinnamon crumb recipe and here it is, the kids LOVE IT, it’s a winner!!  Even […]

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  • I have been seeing all of your yummy school recipes on Facebook and Pinterest this whole week – and I’m pinning them like crazy!! I love anything with cinnamon in it so these sound amazing (the banana and weet-bix muffins are also going on my must make list!). xxReplyCancel

  • Mary

    We love the Betty Crocker packet mix too, so I am excited to try this recipe. We add a handful of frozen raspberries to the mix, adds a little zing & is so delicious!ReplyCancel

  • rubi

    Can I add chocolate chip or chopped white chocolate to this? TaReplyCancel

    • Katrina - The Organised Housewife

      Absolutely, Rubi! I think it would be a eally nice variation.:)ReplyCancel

  • Thanks for the recipe! Yummo!ReplyCancel

These super easy pizza scrolls are just that.  They make for a great lazy weekend lunch, plate to share or lunch idea for the kids school lunch box. Simply defrost the pastry slightly. Cover pastry sheet with pizza sauce. Then cover with salami  and cheese Roll up and slice into 1.5cm segments Place on lined baking […]

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  • Amanda

    I just tried this and it was a great way to hide diced veggies, olives etc. This will be a new feature of out lunchboxes this year, so thanks for posting!ReplyCancel

    • Katrina - The Organised Housewife

      Welcome! The kids love them and yes great for hiding!ReplyCancel

  • Bel

    Tip: Cook them in muffin tins and they hold their shape really well :)ReplyCancel

    • Katrina - The Organised Housewife

      Thanks Bel, I love your tip!ReplyCancel

  • Rebecca

    How do you reheat them without going soggy as my son called themReplyCancel

    • Katrina - The Organised Housewife

      Hi Rebecca, to be honest i have never reheated them. We have always eaten them straight from the oven or at room temperature the next day.ReplyCancel

  • Sonia

    Just made these for lunch. Delicious. Love the vege scrolls tooReplyCancel

    • Katrina - The Organised Housewife

      They are so yummy, i agree!.:)ReplyCancel

  • wendy

    Do these freeze well?ReplyCancel

  • Anne

    my kids love salami but I recently heard about the nitrate and nitrite in these cured meats and I am so hesitant. I know you have used them quite a bit in your recipe. Whats your take on using these cured meats for lunch box snacks?ReplyCancel

  • Maryjane

    Would it work in a slow cooker? How long do you think it would take?ReplyCancel

    • Katrina - The Organised Housewife

      I’m actually not sure I am sorry Maryjane I have never tried it, please let me know how you go :)ReplyCancel

This recipe is not only delicious but really easy to make, placing all muffin ingredients into the bowl and mix! Peaches n Cream Muffins Serves: 12 Prep Time Cook Time Total Time 10 mins 20 mins 30 mins Ingredients Muffins 1½ cups self raising flour, sifted ½ teaspoon cinnamon ½ cup caster sugar ¼ cup […]

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  • Thanks, Kat! I need to get some of these made and into my freezer for when school starts, methinks!ReplyCancel

  • Ashley

    How do they go frozen and thawed?ReplyCancel

    • Katrina - The Organised Housewife

      They would be absolutely fine, I freeze everything.:)ReplyCancel

  • Jemma

    Made these muffins as mini muffins for school lunches yesterday, they are probably the nicest muffins I have ever made. Sublime. Thank you!!ReplyCancel

    • Katrina - The Organised Housewife

      Ooh fantastic, Jemma! So glad you enjoyed them.:)ReplyCancel

This is a great breakfast for on the go, they can be made the day before or fresh for breakfast. The oats and bananas will provide heaps of energy for the day, and the flavours are delicious. Banana & Blueberry Breakfast Muffins Serves: 12 Prep Time Cook Time Total Time 10 mins 15 mins 25 […]

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  • Trish

    Made these today and they are great! Thank you :)
    Are you able to please suggest an egg replacement to make the recipe egg free?ReplyCancel

    • Katrina - The Organised Housewife

      That is wonderful Trish! They are so yummy.ReplyCancel

  • Jordan

    Can these be frozen?ReplyCancel

  • troy sawtell

    Quick and easy, very scrumptiousReplyCancel

    • Katrina - The Organised Housewife

      they are delicious!!ReplyCancel

Ooh we so love Mexican in this household.  The girls and I like most dishes as I make them, but the boys (so macho) like to add in extra dashes of chilli sauce or jalapenos.   We often have chicken rolls for lunch on the weekends, but this took the traditional chicken and mayo roll […]

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  • Michelle Compton

    This recipe sounds so delicious but I have a question. What is capsicum? I’ve never heard of it. I live in America, in Washington State. Does it just go by another name here? Thank you for you wonderdul recipes!ReplyCancel

    • Katrina - The Organised Housewife

      Michelle, I think you call them red peppers. Funny how we have the same things but they are named differently.ReplyCancel

  • Michelle Compton

    Thank you!ReplyCancel

  • caitlyn

    Just made this for lunch and my 14 month old is loving it. Thanks!ReplyCancel

    • Kate - Kat's Assistant

      Ooh that is great, so yummy and healthy.:)ReplyCancel

  • This is so dinner toight.ReplyCancel

    • Kate - Kat's Assistant

      So yummy and easy.:)ReplyCancel

  • Monica

    Can this be frozen? I often make sandwiches for the week on a Sunday and place in the freezer.ReplyCancel

    • Katrina - The Organised Housewife

      Sure Monica i can’t see why they couldn’t be.:)ReplyCancel