I sat here thinking about what else I could send with her that might be able to stand a few hours out of the fridge. I came up with nothing off the top of my head so I headed online to visit my friend Google. Google turned up a recipe for Pizza Muffins. What kid doesn't like pizza?! She's sleeping now but I can't wait to check her bag tomorrow and see if her muffins are gone. I already predict the raw green beans I'm sending will come home but the muffins .... I don't think so! These are yummy. I ate a few myself already. Of course, if you're not into whole wheat flour, you can use white flour.
Ready to go into the oven.
All done and ready to eat!
Just look at that crispy cheesy goodness!
Lunch is packed. If they were staying indoors, I probably wouldn't put an ice pack in. But since they'll be outside all day and I don't know how hot it'll get, I'll put the ice pack in just in case. I'll freeze the juice too so when she goes to drink it it'll be nice and cool.
Makes 20 mini muffins
1/8 cup unsalted butter, melted
1 large egg
1 tablespoon pizza sauce
1/2 cup plain yogurt
1 cup whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 cup white sugar
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 cup sharp cheddar cheese cubes (Mine was heaping! I love cheese.)
1/4 cup minced red bell pepper
more pizza sauce
1 mozzarella string cheese, cut into 20 pieces
Preheat oven to 400F. Spray or line 20 cups on a mini muffin pan. You may be able to get 6 regular muffins if you want. Just adjust the cooking time accordingly. 20 minutes should do it.
In a large bowl, mix butter, egg, 1 tablespoon pizza sauce and yogurt until well combined.
Sift in the flour, baking powder, baking soda, salt and sugar. Add dried basil and oregano. Mix the dry into the wet just until combined.
Stir in the cheese and minced pepper. It will be thick, almost like a dough.
Divide the batter into 20 muffin cups. Drop 1/2 a teaspoon of pizza sauce onto each one and top with a piece of the string cheese.
Bake for 15 minutes until bubbly.
Apparently they freeze well according to the original recipe but I plan to eat them all by the end of day tomorrow. Yum yum yum! I'll share them with my family and send some to the farm of course!
Adapted from CANADIAN family.