The Lunchbox

Packing healthy lunches can be quite easy with a little planning. Muffins are such a great addition and can be made in large batches and frozen.  Don’t worry about thawing them out just pop the frozen muffin in your child’s lunch and it will thaw in time for eating and keep other things cold.  So grab a bunch of canned pumpkin when it goes on sale after Thanksgiving and feel wonderful that your children are eating squash for lunch and loving it!

 Pumpkin Muffins (makes 24 muffins)

1 cup sugar

½ cup butter

4 eggs

1 15 oz. can of pumpkin

1 cup all -purpose flour

2 cups whole wheat flour

1 ½ teaspoons baking powder

1tsp baking soda

½ teaspoon cloves

1 teaspoon cinnamon

½ teaspoon salt

½ teaspoon nutmeg

 Mix and pour batter into muffin tins.  Bake 350 degree F oven for about 20 minutes.

* Do you have little chefs helping?  Mine always want to crack the eggs, so a trick my mom taught me was to let them tap the eggs on the counter until they start to crack and then you open the eggs into the bowl.  This has brought peace and less mess to our baking sessions!

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