Collaborations, cooking

Baking with OXO

Hey lovelies!

The School holidays have flown for me, but when I look back at the start of the 6 week break, it seems so long ago. The saying ‘The days are long but the years are fast’ rings so true and the anticipation of Mila starting Reception has my emotions all over the place!

Rainy days with our ‘Garden Babies’ (a nickname given to our outdoor loving girls by their daddy) can drag and the fights between them are in full force! This mixed with the 6,000th  ‘Can I have a snack?’ by 8am (very bangs head on wall inducing) means getting our indoor fun thinking cap on is imperative.

The ‘Great British Bake Off’ starting again, as always, makes me feel like I can give Paul Hollywood a run for his money…so its time to get messy creative in the kitchen and get all of us entertained, and full!!

I’ve been testing out some of the wonderful OXO baking products recently and I have to say I’m so impressed! Suitable for the best of the best bakers (OXO supply products to GBBO and MasterChef) to total baking novices like myself (and the girls)! They look so chic in my kitchen and make baking…a piece of cake!

I recently baked some delicious (kiddie friendly) Spinach & Cheese Muffins which make a great healthy snack at home or could even be popped into lunch boxes for school and family picnics.

I had quite a few messages over on Instagram when I made them asking for the recipe so here it is…

(Original recipe from @MyFussyEater)

What you’ll need…

2 eggs
75g melted butter
150ml Milk
Large handful of grated cheese
Finely chopped spinach (I use half a bag)
½ a finely chopped red pepper
2 cups of plain flour
3 teaspoons of baking powder (or use 2 cups of self-raising flour instead of you have it)
Half a veg stock cube (boiled in a small amount of water)
1 chopped spring onion
Cupcake cases

(This recipe makes about 20 muffins)

To measure out the ingredients I use the OXO 7 piece measuring cup set here and this super handy OXO angled measuring jug here.

Ready, steady…bake!

Whisk the eggs together (I use this OXO whisk here)
Add the milk, melted butter and mix all together
Add the grated cheese, spring onion, red pepper and spinach
Mix together until the spinach wilts a little
Add the flour and baking powder (or just the self-raising flour if you have it)
Add the stock cube and mix together

Add to cupcake cases and pop into a muffin tin (I use this gorgeous non stick OXO one here)
Bake for 20 minutes at 200 degrees celsius!

I usually check the inside is done by sticking a tooth pick in the middle, if it comes out dry its done, if it’s a little gooey on the toothpick leave them in for a few more minutes.

Take out to totally cool before serving! Enjoy!

Let me know if you gave them a go and if your little ones loved them as much as we do!

Check out OXO on their U.K website here or the U.S website here

Check out their Instagram page here

Lots of love

Chantal x

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