6 Homemade Snack Recipes for Toddlers
Teaching your children good eating habits can be tough, especially with the abundance of fast food available and the constant ...
Read MoreImportant notice to customers — product packaging changesLearn More
NEW FOOD PACKAGING IN STORE NOW
From August 2018, customers will notice our rebranded food packaging start to appear on shelf in all major stockists.
We are excited to announce our new packaging will start to appear on shelf from August 2018. This transition to new packaging will occur over a number of months. During this time there will be a mix of current and new packaging on shelf.
There are no major changes to these products, in some instances there is a small name change or slight recipe improvement, see below for the full details.
Products purchased via the website will be delivered to customers in our old packaging until the end of October. From November, products ordered from the website will be delivered in the new packaging.
Please note, our Infant Formula packaging will not be rebranded until later in 2019.
For any questions, connect with our team of accredited practising Dietitians on +61 3 6332 9200
Product name changes
To keep topping from being soggy the next day, put a few saltine crackers in with the muffins when you store them (to absorb moisture). This also works to keep crunchy cookies from becoming soft. Here’s some smart tips for non-soggy muffin storage:
Step 1: Preheat oven to 190C (170C fan-forced). Line a 12-hole, 1/3 cup capacity muffin pan with paper cases.
Step 2: Combine flours, cinnamon and sugar in a large bowl. Make a well. Add banana, vanilla, egg, yoghurt and oil. Stir until just combined. Spoon into paper cases. Top with blueberries.
Step 3: Bake for 20 to 25 minutes. Stand in pans for 2 minutes. Transfer to a wire rack to cool.
Age recommendation: for ages 12 months and above
Disclaimer: this recipe contains egg. If yourself or your child have allergies or diet restrictions, please consult your health care professional for advice.