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Recipes Carrot and Sultana Muffins for a crowd Ingredients for 12: ¼ cup canola oil 2 (250g) grated carrot ¼ cup honey ¼ cup brown sugar 2 eggs, beaten 1/3 cup sultanas ¼ cup reduced fat milk 1 cup (125g) white self-raising flour ¾ cup (100g) wholemeal self-raising flour 1 teaspoon ground cinnamon Ingredients for 24: ½ cup canola oil 4 (500g) grated carrot ½ cup honey ½ cup brown sugar 3 eggs, beaten 2/3 cup sultanas ½ cup reduced fat milk 2 cups (250g) white self-raising flour 1 ½ cups (200g) wholemeal self-raising flour 2 teaspoons ground cinnamon Ingredients for 36: ¾ cup canola oil 6 (750g) grated carrot ¾ cup honey ¾ cup brown sugar 4 eggs, beaten 1 cup sultanas ¾ cup reduced fat milk 3 cups (375g) white self-raising flour 2 ¼ cups (300g) wholemeal self-raising flour 3 teaspoons ground cinnamon Directions: Preheat oven to 200ºC. Combine carrots, oil, honey, sugar, eggs, sultanas and milk. Sift the flours and cinnamon and stir into the carrot mixture until just combined. Divide mixture into greased muffin trays. Bake 15-20 minutes until set and golden brown. 54
Fruit Muffins for a crowd Ingredients for 10: 1 ½ cups self-raising flour ¼ cup custard powder ¼ cup sugar 1 tablespoon oats or bran ¾ cups chopped fruit (eg banana, apple, pear, berries) 2 eggs 100ml canola oil ½ tablespoon vanilla essence 210ml fruit juice or reduced fat milk Ingredients for 25: 4 cups self-raising flour ¾ cup custard powder ½ cup sugar 1/3 cup oats or bran 2 ¼ cups chopped fruit (eg banana, apple, pear, berries) 4 eggs 250ml canola oil 1 ½ tablespoon vanilla essence 500ml fruit juice or reduced fat milk Ingredients for 36: 6 cups self-raising flour 1 cup custard powder ¾ cup sugar ½ cup oats or bran 3 cups chopped fruit (eg banana, apple, pear, berries) 6 eggs 1 ½ cups canola oil 2 tablespoons vanilla essence 3 cups fruit juice or reduced fat milk Directions: Preheat oven to 180oC. Sift flour and custard powder together and mix with sugar and bran. Add Fruit. Mix last 4 ingredients together and fold into flour mix. Spoon into greased muffin trays and cook for 20 minutes. 55 Breakfast Every Day
Page 1 and 2:
Breakfast Every Day fuel to learn a
Page 3 and 4: TABLE OF CONTENTS PREFACE 7 Chapter
Page 5 and 6: Chapter Fifteen: ACTIVITIES AT BREA
Page 7 and 8: PREFACE Breakfast Every Day… fuel
Page 9 and 10: Chapter 2 Is a School Breakfast Pro
Page 11 and 12: Chapter Planning the Breakfast Prog
Page 13 and 14: Staffing the Breakfast Program and
Page 15 and 16: Recruiting Volunteers for the Break
Page 17 and 18: Volunteers - Legal Issues The Worki
Page 19 and 20: Where and When? If a permanent venu
Page 21 and 22: Chapter 10 Funding - Sources Once y
Page 23 and 24: help convince potential donors/spon
Page 25 and 26: It is certainly wise to ensure the
Page 27 and 28: Funding - How to Apply? Most import
Page 29 and 30: The need/issue Many funding organis
Page 31 and 32: The Budget Grant application forms
Page 33 and 34: Proof read The final step of the gr
Page 35 and 36: Promoting the Breakfast Program Con
Page 37 and 38: and the belief breakfast is solely
Page 39 and 40: Chapter 13 What to Serve? Good nutr
Page 41 and 42: Menu suggestions: The nutritional c
Page 43: Butter or margarine? Deciding which
Page 46 and 47: Recipes The fo lowing simple and nu
Page 48 and 49: Recipes Apple Pancakes (makes 10) I
Page 50 and 51: Recipes Fruit Bread Baskets (6 serv
Page 52 and 53: Recipes Bircher Muesli with Orange
Page 56 and 57: Recipes Breakfast Crumble (6-8 serv
Page 58 and 59: Equipment Now you’ve decided what
Page 60 and 61: Hand washing Many food handlers are
Page 62 and 63: The NSW Department of Education and
Page 64 and 65: Theme days and celebrations Special
Page 66 and 67: Chapter 16 Behaviour Exasperated wo
Page 68 and 69: Chapter 17 Monitoring and Evaluatio
Page 70 and 71: References & Useful Contacts 1. THE
Page 72 and 73: 7. VOLUNTEERS - Legal issues NCOSS
Page 74 and 75: 12. PROMOTING THE BREAKFAST CLUB Mo
Page 76 and 77: SA Department of Health, Food Secti
Page 78 and 79: Appendices 78
Page 80 and 81: APPENDIX 2 Tips for a Healthy Break
Page 82 and 83: APPENDIX 3 Scrambled eggs on toast
Page 84 and 85: APPENDIX 4 Improved concentration,
Page 86 and 87: APPENDIX 6
Page 88 and 89: APPENDIX 88 7
Page 90 and 91: APPENDIX 9 NSW WORKING WITH CHILDRE
Page 94 and 95: APPENDIX 94 12
Page 104 and 105:
APPENDIX 104 15
Page 106 and 107:
APPENDIX 17 BREAKFAST LESSON TWO: G
Page 108 and 109:
APPENDIX 17 Have students write a c
Page 110 and 111:
APPENDIX 110 19
Page 112:
APPENDIX 19
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