Delacombe Primary School

SAKG NEWS

SAKG Action

SAKG News

Despite a brief lockdown lots of action can be found in both the kitchen and garden this week.  Skills in the kitchen are being put to the test with the ‘Muffin Challenge’.  Students are being required to work independently, reading and following the recipe provided, to create some yummy fruit muffins.  In the garden, classes are continuing with winter planting, filling garden beds with cauliflower, Brussel sprout and broccoli seedlings, and creating the gabion wall.   Students are also helping out with the reconfiguration of some garden beds and putting their muscles to work through turning over our compost piles.  Jobs in the garden never end but well worth it as it never stops giving!

In this week’s newsletter we do want to make special mention of the generosity shown by the Willison family who kindly donated food for all our animals.  Our chickens, guinea pigs and even the fish are going to have full tummies – so from the animals, “THANK YOU!”

Next week will see the last Ice Cream Tuesday for this term.  Despite the cooler weather our ice cream in a cone is still proving to be popular, so if you’re keen, bring along $1 and you can receive your ice cream at the beginning of lunch.

And lastly, a call out to any families who may wish to rehome any guinea pigs.  We are down to just two and  would love to increase the numbers a little. If you can help out please contact either Mrs Ruddick or Mrs O’Brien.

 

Mrs O’Brien, Mrs Ruddick & Lyn

 

Lyn’s Fruit and Crumble Muffins

Ingredients

  • 3 cups self-raising flour, sifted
  • 1 cup of brown sugar (firmly packed)
  • 125g butter, melted
  • 2 eggs, whisked
  • 1 cup of milk
  • 1 teaspoon of vanilla essence
  • 2 cups of fruit diced into 1 cm pieces

CRUMBLE

  • 1 cup rolled oats
  • ½ cup plain flour
  • ½ cup brown sugar
  • 60g butter

 

Method

  1. Preheat oven to 180°C.
  2. Place patty pans into muffin trays.
  3. In a large mixing bowl, sift flour, make a well then add milk, butter, vanilla essence, brown sugar and eggs. COMBINE using a wooden spoon. DO NOT OVERMIX or the muffins will be tough.
  4. Gently fold through the chopped fruit..
  5. Carefully spoon approximately ¼ of a cup of the muffin mixture into each of the patty pans. SET ASIDE.
  6. Combine all of crumble ingredients in a medium sized mixing bowl. Rub the butter through the oats flour and sugar until it looks like breadcrumbs. Divide topping between muffins. There’s no need to press the topping in.
  7. Bake in the oven for approximately 20 minutes or until lightly browned and cooked through. Check to see if a skewer comes out clean when inserted.

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