These muffins make a great kid lunchbox recipe:
Muffins are tasty and lunch-box-ready snacks for your kids. The problem is that most store-bought muffins are laden with trans-fat, hydrolyzed-this and hydrogenated-that and goodness knows what else. Why not make your own muffins and know what good stuff goes into them? It's not hard. Make up a batch on Sunday for the coming school week and give your kid a wholesome treat they will love! The two varieties I have pictured above are Very Cherry-Blueberry and Savory Zucchini Cheese muffins: Very Cherry-Blueberry Muffins - 1 3/4 cups flour - 2 eggs - 1 scant cup sugar - 1 tsp. baking soda - 2 tsp. baking powder - 1/2 cup dried blueberries, 1/2 cup dried cherries (you can also use dried apricots, figs, whatever you like) - 1 stick butter, room temperature - 1 cup milk
Soak the dried fruit in the milk until it plumps up. Cream the butter and sugar together. Add the eggs. Add the dry ingredients. Add the fruit. Fill muffin cups about 3/4 full (put paper liners inside cups to make it easier to eat and keep clean). Bake at 350 for 17-20 minutes. Pack muffins in your kid's lunch and watch all their friends ooh and ahh!
- 1 1/2 cups flour - 2 tsp. baking powder - 1 tsp. salt - 1 Tbs. dried dill - 1/2 cup chopped green onions - 1 egg - 3/4 cup grated cheddar cheese - 1/2 cup milk or buttermilk - 3/4 cup grated zucchini
In a bowl with all the dry ingredients, add the wet ingredients and the beaten egg to the bowl. Add the zucchini and mix well. Add the cheese last. Fill muffin cups with paper liners almost to the top. (These will not puff up much, as they are denser.) Bake at 350 for 25-30 minutes.
Experiment with different flavors and enjoy the fresh baked goodness of homemade muffins!
|
