School is In! Savory Cheesy Bean muffins

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School is starting this week!  My little one is going to kindergarten this year!  I am a bit of a wreck and the only thing that seems to distract me at night from brooding and crying is reruns of terrible television shows (the more ridiculous the better).  Thank goodness for reality TV!  I should be better come October or so.

I have been packing lunches for my daughter for 2 years during preschool already and it has been a bit disturbing to see what goes into some lunch boxes. Bright blue yogurt (not blueberry mind you) or fluorescent green “fruit snacks” (not really fruit, Really!).  Now if you are one of the people who does pack these interesting items, I don’t mean to offend.  I understand the struggle to find foods that your kids will eat and it is also a struggle to get in and out of the grocery store in record time and still figure out what is the best choice.

I could write a whole book on this subject, but that would be tedious.  Instead I am teaching a Lunch Class (lucky for those who live nearby)  This class will demystify the grocery store dash and give you the tools to make tasty and nutritious lunches for you and your family. October 13th 2011 6:00 – Call to Register and for details!!  218-428-1893 Details above. Just click the classes tab.

I was also lucky enough to get some donations from for door prizes!!  Fun!

In the meantime here is one idea for healthifying your lunchbox today!  Muffins tend to freeze very well and are so portable and cost effective!  Here is a savory kind.  But get creative muffins are where its at!!  Sorry no photos. It has been a busy week and only getting busier!

Good luck to all of the other kindergarten parents!

Savory Muffins
adapted from The Just Bento Cookbook

2 large eggs
2/3 cup milk
1/4 cup olive oil
2 cups bob’s red mill GF flour (or your favorite gf comparable flour)
(or regular all purpose flour or spelt if you can do gluten)
1 tsp baking powder
1 tsp salt
3 cloves garlic pressed
mix all together

then add
2 1/2 cups shredded cheese (daiya works well)
1/2 cup frozen shelled edamame (or try cooked black beans)

makes 10-12 muffins
pour into lined muffin tins or silicon muffin liners
bake at 350 for 20-25 minutes

Freeze leftover muffins after they have cooled and put frozen in lunch it will be thawed by lunchtime and keep the rest of your lunch chilled!

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