School holidays are always hard to keep kids entertained and off devices. With the added restriction of self isolation, these can pass an hour or so on a rainy day. We made these with just a few easy ingredients from the supermarket. 

Let your imagination go wild with the fillings and toppings. We used fresh blueberries as they are readily available and cheap, but you could substitute with banana,  tinned fruit or jam. These are not overly sweet, and rely on the sweetness of the fruit. If you feel they need a little more just sift over a thin layer of icing sugar.

Ingredients

• Puff pastry sheets (we used New Wave Vegetarian Puff Pastry sheets)
• Ready made custard (we used Alpro Soy Custard)
• Punnet of Fresh Blueberries, jam or fruit of choice
• Soy or preferred milk  to brush
• Caster sugar (optional)
• Maple syrup for brushing (optional)

Method
1. Defrost your puff pastry sheets.
2. Lightly brush one sheet with water using a pastry brush and press another on 
top.
3. Carefully cut your large square into 9, by scoring into 3 in both directions. This bit is best left to an adult. Use a ruler if you need to. 
4. Each square forms the base of your pastry. Here is where you can creative! For an easy shape fold two opposite corners into each other. You can find lots of shaping ideas on Youtube, or each just stick to a square. Whichever shape you choose, make a indent with a teaspoon in the middle and lightly press down to hold the filling.  See our shapes below.
5. Brush the pastry with soy milk and lightly sprinkle with caster sugar.
6. Place a small teaspoon of custard in the indent and top with a small handful of blueberries. 

7. Bake at 200 C for 15 minutes until golden brown.
8. Lightly brush with maple syrup and allow to cool.

Who can resist this season's lovely feijoa's, especially when baked into muffins! Feijoa are have a short season for a few short months in New Zealand are rich in Vitamin C. They also contain folic acid, magnesium and potassium, making them great for a vegan diet.

This little green fruit pairs well with apple and is really popular in a hot crumble dish. When I first arrived from the UK I found this little fruit intriguing. The flavour reminds me a little of bubblegum, and I hadn't tasted a fruit quite like this before. You can eat them like a kiwifruit using a spoon to scoop out the flesh, or slice them up to throw in your crumble dish.

This recipe is naturally egg free.  You can make this recipe vegan, or substitute the dairy free spread and milk for regular milk and butter if you prefer. When Feijoas are out of season, you can substitute other fruits like apples or pears, or mix with berries for a flavour sensation. 

Makes 8 regular size muffins. They are best eaten on the day of making, but freeze well and okay for a few days in a sealed box at room temperature. Print a PDF of this recipe below.