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Mini Blueberry Banana Muffins

Prep time – 10 mins
Cook time – 15 mins
Total time – 25 mins
Serves – makes approximately 36 mini muffins

These adorable and healthy mini blueberry banana muffins are sweetened naturally and contain no added sugar.

They’re also great for little hands and a portion-controlled snack for the whole family including lunch boxes.


  • 1 ¾  cup Pams plain flour
  • ½ tsp cinnamon
  • 1 tsp baking powder
  • 2 large over ripe bananas, mashed
  • 2 eggs
  • 1 cup milk (or milk alternative)
  • 1 tsp vanilla extract
  • 1 cup frozen blueberries 


Preheat oven to 180C.

In a medium-sized bowl, mix together flour, cinnamon and baking powder.

Add the mashed bananas, eggs, milk and vanilla extract. Mix well until combined (do not over mix). Gently fold in the blueberries.

Spray the mini muffin tin with cooking spray or use mini muffin liners. Divide mixture among 36 mini muffin cups (each cup should be filled close to the top).

Bake in oven for about 15 minutes or until a toothpick inserted comes out clean.

Savoury Pinwheels

Prep time – 30 mins
Cook time – 15 mins
Total time – 45 mins
Serves – makes 26


  • 3 cups plain flour (or you could use buckwheat or gluten-free baking flour)
  • 6 tsp. baking powder
  • 100g butter (cold)
  • 2 cups cheese (grated)
  • 2 spring onions (finely sliced)
  • 2 tbsp. parsley (finely chopped)
  • 1 cup milk


  • 1 slice ham, chopped finely or torn up
  • ½ cup sliced sun-dried tomato (optional)
  • ½ cup cheese (grated)
  • 2 tbsp. herbs (chopped)
  • ¼ cup milk


Preheat the oven to 210°C and grease a large baking tray.

Sift the flour and baking powder together, then make a well and grate the butter into the centre. Rub the butter into the flour mixture.

Add cheese, spring onion and parsley and mix through.

Gradually add the milk into the mixture, add just enough for the dough to bind together (you may not need quite all the milk).

Tip the mixture onto a floured board and mould together. Be careful not to over-handle or the dough will toughen. Flatten it into a loose rectangle and then roll out to about 1cm thick. Cut in half lengthways.

Add the filling along the centre of each roll. Make two long rolls by rolling up from the long side and then cut into 2cm-thick slices and place on the tray. Gently brush with milk and bake for 12 minutes or until golden (and just cooked through).

Vegetable Muffins

Prep time – 15 mins
Cook time – 20 mins
Total time – 35 mins
Serves – makes 12 muffins


  • 1 medium zucchini (grated)
  • 1 medium carrot (grated)
  • ½ cup frozen peas/corn
  • 1 cup cheese (grated)
  • ½ cup milk
  • ¼ cup plain greek yoghurt
  • ¼ cup olive oil
  • 2 eggs
  • 2 cups plain white (or wholemeal) flour
  • 3 tsp. baking powder


Preheat the oven to 180°C.

Use a clean dish towel or paper towel to squeeze all the moisture out of the zucchini and carrot.

Place the zucchini and carrots into a large mixing bowl along with the peas and corn. Add the cheese, milk, yoghurt, olive oil and eggs and stir until combined.

Separately mix the flour and baking powder together and then gently fold into the wet ingredients, until just combined (do not over-stir; it should still be thick and lumpy).

Grease a 12-muffin tray with oil or butter. Spoon the mixture, equally, between the 12 muffin sections. Bake for 20-25 minutes.

Homemade Muesli Bars

Prep time – 10 mins
Cook time – 30 mins
Total time – 40 mins
Serves – makes 24 bars


  • 125ml honey
  • 125g butter
  • 3 cups rolled oats
  • 1 cup rice bubbles
  • 1 cup sultanas
  • ½ cup apricots (chopped)
  • ½ cup desiccated coconut
  • ¼ cup pumpkin seeds


Preheat the oven to 180°C. Grease and line a tray (31cm x 22cm) with baking paper.

Combine honey and butter in a saucepan over medium heat. Cook, stirring, for a few minutes until butter melts and sugar dissolves. Bring to the boil and cook for 2 minutes or until syrup thickens slightly. Remove from heat.

Combine remaining ingredients in a large bowl. Pour over the hot syrup and stir to combine.

Spoon into prepared pan and press firmly to make sure the mixture will stick together.

Bake in the oven for 15-20 minutes or until golden.

Cool and then refrigerate until well chilled and cut into 24 slices (about 2cm x 6cm).