I have a hard time describing the anxiety and frustration I feel in the morning when I have a million things to do but still need to feed the kids something substantial and relatively healthy and also pack them a nutritious and balanced lunch. Muffins have become a mainstay of our freezer lately. With a family full of busy schedules and little time in the mornings for a leisurely breakfast, I’ve resorted to pre-preparing an arsenal of foods that are easy to pull out and reheat for just times like these. These muffins are great for pulling out of the freezer, defrosting, and eating on the go or packing in your little one’s lunchbox. Make a batch of these muffins on a Sunday afternoon, freeze them and you’ll be so relieved every morning you have to race out the door but need to feed the kids and pack lunches first. You may even find yourself heating up one or two extra for yourself!
Ham and Cheese Muffins are not only delicious and perfect for little hands to hold, they’re a great way for kids to get protein and carbohydrates all in one, along with fiber from the whole wheat flour.
Pizza Muffins! Why, you may ask? Why not! Pizza is crunchy, cheesy, delicious, totally kid-friendly and when it’s cooked in the shape of a muffin, it just adds a cool twist to the same old slice that you’re used to. Our newest Sunday night tradition has become making homemade pizzas together as a family, and it’s so much fun. One of Kenya’s favorite parts is getting to choose the toppings for his side of the pie. We’ve even found that foods he normally won’t eat on their own become totally appealing to him when tossed on his pizza.
You’ve got about 1/2 cup of cooked chicken left over from last night’s dinner. What are you going to do with it? Sure you could mix it up with some other goodies to make chicken salad for the next day’s lunch, whip up some chicken and stars for your toddler, or even make a batch of summer rolls, but why not try making something totally new which you can serve for lunch just as easily as you can for dinner?
Mexican Muffins (makes 24 mini muffins)
1/3 cup whole wheat flour
1/3 cup all purpose flour
2 teaspoons baking powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon cumin
1/4 teaspoon kosher salt
1 large egg, whisked
1/3 cup milk
1 tablespoon tomato paste
1/2 teaspoon honey
1/3 cup mexican cheese blend (mozzarella, cheddar, monterrey jack)
1/4 cup corn kernels, frozen or fresh
1/2 cup cooked chicken, diced
1. Heat oven to 375°F.
2. In a large bowl, whisk together the first 7 ingredients.
3. In a separate bowl, whisk together the egg, milk, tomato paste, honey, cheese, and corn.
4. Mix the wet ingredients into the dry ingredients until just combined.
5. Gently fold in the chicken.
6. Pour batter into a well-greased muffin tin.
7. Bake for 15 minutes, or until lightly brown.
8. Serve warm or at room temperature.
Find more of Catherine’s recipes at weelicious.