Healthy Bentos of the Week: Muffin Week

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Healthy Bentos Muffin Week

Some of my photos are terrible this week. The weather is changing here and in Oregon even mid day can be dark and gloomy. I’m hoping to create a light box this weekend to try and get better photos for you.

Instead of pretty photos for you this week you will be getting a recipe for the my Healthy Taco Muffins!

This week I planned on all muffins for the main courses. It does take a bit of prep work on Sunday to have all the muffins ready for the week. But this is a great idea for a week you want to pre pack the weeks lunches.

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Monday: Corn Dog Muffins, grapes, and carrots. I also added a little more snack after I got some shopping done. I used my Gluten Free Corn Dog Recipe but instead of the gluten free flour I did 1/2 cup of whole wheat flour and 1/2 cup of white flour.

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Tuesday: Pancake & Sausage Muffins with apples, carrots, celery, and graham crackers for a treat.

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Wednesday: Healthy Taco Muffins, grapes, olives, carrots and goldfish. I packed the lunch pretty full just in case he didn’t like the new muffins.

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Thursday: Corn Dog Muffins, cheddar cheese, Gogurt, broccoli and apple slices. Zane was getting tired of the muffins so instead of sending two muffins I sent one with extra snacks.

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Friday: Corn Dog Muffin, Gogurt, grapes, and carrots. Some people may feel Gogurt is not a healthy choice, but with less than 10 sugars in each tube, I’m okay with them. They are also gluten free.

Things I Learned

  • I don’t love the Ziploc boxes for kids lunches – they are really too big for kids. I could easily over pack these containers.
  • Have a back up plan if your kid doesn’t love what you have planned for the week.

Print Recipe

Healthy Taco Muffins

Corn Bread Base Adapted from http://www.food.com/recipe/grandmothers-buttermilk-cornbread-371581

Makes: 12 muffins

Ingredients

  • 1/4 pound butter (the same as 1 stick or 1/2 cup)
  • 2 tablespoons honey
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 teaspoon baking soda
  • 1 cup cornmeal
  • 1 cup whole wheat flour
  • 1/2 teaspoon salt
  • 1 cup taco meat
  • 1/2 cup cheese

Directions

  1. Preheat oven to 375 degrees F (175 degrees C).
  2. Place papers in muffin pan
  3. Melt butter in large microwavable bowl
  4. Stir in sugar
  5. Quickly add eggs and beat until well blended
  6. In separate container or large measuring cup, combine buttermilk with baking soda and stir into mixture in bowl
  7. Stir in cornmeal, flour, taco meat and salt until well blended and few lumps remain
  8. Pour batter into muffin papers and sprinkle with cheese
  9. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean.

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What was in your kids lunches this week?

One Response

  1. Jenny
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