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November 18, 2018

Back to school friendship muffins

Posted on January 9, 2014 by in baked goods

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back to schoolBack to school – I cannot believe 2014 is here and with it a year filled with tasks, projects, tests, exams and also multiple lunchboxes to fill every day!

Back to school lunchboxes to me must be interesting, exciting and filled with little surprise snacks – just to take the sting out of being back at school. The carefree summer holiday is over and now it is shoulder to the wheel and in our house little Missy is also going to high school which is just a tad more stressful! When I think lunchboxes, my mind goes to mini quiches, healthy vegetable chips, sticky chicken wings, biltong, even a boiled egg if the children will just allow it!

back to school


I find with my children, and husband that small protein snacks keep the blood sugar going and they concentrate far better, even if it is just a little piece of cheese or a few nuts, it helps a lot. So if you make muffins or bread, add a few nuts or seeds, not only does it improve the taste, but it improves the GI as well as the energy levels.

I have been toiling with the idea to make these friendship muffins for a while now, since I saw it on The Fresh Loaf. I love sharing food and recipes and nothing gives me more pleasure than to arrive at a friend’s doorstep with a surprise basket. It therefore made perfect sense to start a batch of back to school friendship muffins to hand out to other moms who also find going back to a routine challenging. The recipe seems tedious, but it is so worth it, so I suggest you get started.

Back to school

Back to School Friendship Muffins

adapted form The Fresh Loaf
Make your starter
1 cup milk
1 cup flour
1 cup sugar

Mix in a big glass jar.

Keep it for 5 days, stir every day and on Day 5, add:
1 cup milk
1 cup flour
1 cup sugar

Keep it for 5 more days, stir once each day, on Day 5 ( day 10 in total now) add:
1 cup milk
1 cup flour
1 cup sugar

Place a cup of starter in 3 different jars or plastic containers and share with 2 friends (save one of the cups for yourself if you want to start over again with another batch), cover loosely and and don’t use any metal utensils or containers. They each would follow the above steps from day 2 on. Make sure you give also share the recipe/instructions.

back to school

To remaining batter add:
160ml vegetable oil
500 ml  flour
250 ml sugar
3  jumbo eggs
5 ml cinnamon
3 m salt
7.5 ml  baking powder
2 ml baking soda (bicarb)
250 ml Safari raisins
200 ml Safari Pecan Nuts – chopped

Preheat oven to 180 C. Spoon the mixture into greased muffin tins and bake for 18-2- minutes.If you want to, you can decorate the muffins with melted white chocolate.

back to school

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7 Responses to “Back to school friendship muffins”

  1. Tami 9 January 2014 at 12:47 pm #

    Such an interesting concept Nina. I have only ever seen this principle used when making sour dough starter. I am intrigued. I must give this a bash sometime xx

  2. Julie 13 January 2014 at 8:33 am #

    Hi Nina. While doing the 5 day thing, do I need to keep the jar in the fridge? Cant wait to try this!

    • nerinatimm 14 January 2014 at 10:28 am #

      No you keep it out of the fridge so that the starter can grow!

  3. Pauline Thomson 13 January 2014 at 8:53 am #

    Lovely lunch box ideas. Really like the friendship muffins & veg springroll
    Recipes.
    Will surely pass around to others!

  4. Maryna Kleynhans 13 January 2014 at 9:16 am #

    Thank you Nina. I had one of these starters years ago but lost the recipe. Apart from muffins you can also make banana bread etc from the starter.Wonderful end product each time.

  5. Rianna Brown 14 January 2014 at 3:57 pm #

    Nina, so do you use the left -over cup of starter and add all the ingredients for the muffins to this? That would mean you would have to make the starter dough from scratch again if you wanted to make these muffins in future – am I correct in my thinking?

  6. Rianna Brown 15 January 2014 at 3:05 pm #

    Nina, so do you use the left -over cup of starter and add all the ingredients for the muffins to this? That would mean you would have to make the starter dough from scratch again if you wanted to make these muffins in future – am I correct in my thinking?


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