Lunch Box Muffins Food

LUNCHBOX PUMPKIN MUFFINS

Lunchbox Pumpkin Muffins image

Make and share this Lunchbox Pumpkin Muffins recipe from Food.com.

Provided by shmeks02

Categories Quick Breads

Time 33m

Yield 24 muffins

Number Of Ingredients 11

Ingredients

3 eggs
3 1/2 cups sugar
3/4 cup oil
2 cups pumpkin
3 1/2 cups flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons salt
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger

Steps:

Beat together eggs, sugar, oil, and pumpkin.
Sift together dry ingredients.
Mix dry ingredients with egg and pumpkin mixture.
Using 1/4c size muffin scoop, scoop batter into well greased muffin tin or into paper muffin cups.
Bake at 350 degrees for 23 minutes.

Nutrition Facts : Calories 251.9, Fat 7.7, SaturatedFat 1.3, Cholesterol 26.4, Sodium 267.1, Carbohydrate 43.9, Fiber 0.6, Sugar 29.4, Protein 2.8

LUNCH BOX MUFFINS

Lunch Box Muffins image

These moist, filling muffins are a perfect addition to kids lunches. With oatmeal, banana zucchini they are nutritious and delicious!

Provided by PrincessCalynn

Categories Quick Breads

Time 50m

Yield 18 muffins

Number Of Ingredients 10

Ingredients

1 cup shredded zucchini (w/ or w/o skin)
3 -5 ripe bananas
1/2 cup firmly packed brown sugar
1 egg
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 cups all-purpose flour
1 cup quick-cooking oatmeal
1/2 cup melted butter
1/2 teaspoon salt (optional)

Steps:

Smash bananas into zucchini to equal 2 1/2 cups, (there should be a few lumps of banana).
Add Sugar and eggs.
Mix in melted butter.
In separate bowl combine dry ingredients.
Add dry to wet and mix until incorporated.
Fill buttered and floured muffin cups 3/4 full.
Bake in 350 oven 20-30 minutes or until toothpick comes clean.
Let rest for 2 minutes.
Remove from pan to cooling racks.

ZUCCHINI AND CORN MUFFINS

Zucchini and Corn Muffins image

Make and share this Zucchini and Corn Muffins recipe from Food.com.

Provided by katew

Categories Lunch/Snacks

Time 30m

Yield 12 muffins

Number Of Ingredients 9

Ingredients

1 cup plain flour
1 cup cornmeal
1 tablespoon sugar
1 tablespoon baking powder
1 egg
1/2 cup milk
1/4 cup vegetable oil
300 g creamed corn
2 small zucchini, grated

Steps:

Pre heat oven to 200 C.
Lightly grease 12 hole muffin tray or line with paper cases.
Sift dry ingredients into a bowl.
Mix wet ingredients including vegetables in another bowl.
Combine the two mixes, lightly stir together.
Spoon into prepared pan.
Bake 15 - 20 minutes until golden.

Nutrition Facts : Calories 153.3, Fat 6, SaturatedFat 1.1, Cholesterol 16.9, Sodium 178.3, Carbohydrate 22.7, Fiber 1.5, Sugar 2.5, Protein 3.4

PIZZA LUNCHBOX SAVOURY MUFFINS

Pizza Lunchbox Savoury Muffins image

Easy one-bowl Savoury Pizza Muffins, perfect for the kids' lunch boxes or as an afternoon snack!

Provided by Ciara Attwell

Categories Lunch

Time 30m

Yield 12

Number Of Ingredients 10

Ingredients

2 medium eggs
150ml / 1/2 cup milk
75g / 1/2 cup butter, melted
2 tbsp red pesto
150g / 2 cups grated cheddar cheese
150g / 1 & 1/2 cups cherry tomatoes, halved
75g / 2 & 1/2 oz pepperoni, chopped
2 spring onions, finely chopped
1 tsp dried oregano
250g / 2 cups self raising flour

Steps:

Preheat the oven to 180c / 350f and line a muffin tray with 12 muffin cases.
Add the egg, milk and melted butter to a large bowl. Whisk gently with a fork.
Add the red pesto, grated cheese, cherry tomatoes, pepperoni, spring onion and oregano and mix again.
Finally add the flour and mix just enough until all the ingredients have combined.
Divide the mixture between the 12 muffin cases. I find it much easier to use an ice cream scoop to do this.
Bake the muffins in the oven for 20-25 minutes until a skewer stuck in the middle comes out dry.

Nutrition Facts : ServingSize 1 muffin, Calories 253, Sugar 1.4 g, Sodium 257.8 mg, Fat 16.8 g, SaturatedFat 8.5 g, TransFat 0.3 g, Carbohydrate 16.8 g, Fiber 2.5 g, Protein 10.1 g, Cholesterol 70.2 mg

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