Category Archives: Lunch

Mini Quiche Muffins

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Tonight, we have several church meetings and activities planned, so I baked up some dinner-on-the-go mini-quiche muffins for the family.

The only problem: these savory muffins taste *so* good that they might not make it past after-school snack time!

mqmuff5My kids prefer these quiches with cheese and bacon toppings, as pictured, but I’ve also had great success making them with diced zucchini, tomatoes, snapped beans–you name it–in place of the unhealthy cheese and bacon version pictured here. (My husband–who hates zucchini–devoured the zucchini version!).

Here’s how they look on the inside:

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The diced potatoes in these “quiche cups” tend to settle at the bottom, thereby rendering them stable enough to eat on-the-run without any dishes (I grab a few napkins).

Here’s the recipe:

Mini-Quiche Muffins

6 eggs

1 and 1/2 cups milk

3/4 cup of biscuit mix (Like Bisquick, or make your own)

1 and 1/2 teaspoons of salt

1/2 teaspoon of black pepper

1 pound potatoes, boiled until barely tender, then diced

1/2 a medium onion, chopped

1/3 cup of shredded cheese (can be Parmesan for veggie quiches, cheddar for bacon quiche, mozzarella for Italian-themed, or Monterey jack for salsa-topped huevos rancheros style)

Diced veggies, crumble bacon, or other toppings ,as desired

Directions:

Whisk eggs, milk, biscuit mix, salt, and pepper. Stir in potatoes, onion, cheese, and other veggies as desired (save a few for toppings, to make the quiches look nicer).

Pour 1/3 cup of batter into regular-sized muffin tin cups that have been sprayed well with healthy cooking spray (I use olive oil spray). Top each cup with extra veggies or bacon, for appearances’ sake, if desired.

Bake at 425 (F) for fifteen minutes.

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Zesty Tamale Muffins

This is the perfect way to eat Mexican when you’re on-the-go!

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Don’t be fooled by the outside appearance of this muffin! It’s cornbread-like appearance can be deceiving, but the muffin base is definitely not the sweet-salty flavor of cornbread! Instead, is is straight-up true tamale saltiness!

Inside each salty cornmeal muffin you can use whatever tamale filling you like best (and I have some suggestions, too!)

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Here’s the recipe:

Zesty Tamale Muffins

1 and 1/2 cups fresh ground flour

1 cup cornmeal

2 teaspoons baking powder

1/4 teaspoon cumin

1 teaspoon salt

Combine these ingredients in a large bowl. In a separate bowl, combine the following:

1/3 cup canola oil

2 eggs

1 cup chicken or vegetable broth

Stir wet mix into the dry ingredients above. Then add:

1 egg white, beaten until stiff

Fold the beaten egg white into batter, then drop one scoop of batter into greased muffins tins, using an ice cream scoop. Top batter with a smaller scoop of taco meat, tamale filling, or my mixture* idea below:

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You can also top this filling with chese, which I did not do in the photo, but which makes these much more kid-friendly.

Next, cover filling with a second ice cream scoop of the batter:

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Bake at 400 degrees for twenty minutes, then allow to cool for ten minuted before removing from tins (when they’re really hot and soft, they can fall apart if you try to remove them from the tins too soon!).

These taste great when spread with sour cream! 🙂

*For my filling, I sauteed six ounces of chorizo sausage with a diced onion and minced garlic clove, then drained the oil and dropped it into the center of the tamale batter. This is spicy and not very kid-friendly, but I sure liked it! 🙂

Loaded Baked Potato Muffins

I sure wish I could get my camera to do justice to these heavenly, delicious, meal-on-the-go muffins, but they look all bumpy because I use home-mashed potatoes (I live in Idaho–using instant potatoes is a felony here!). Those of you who do use instant potatoes will find that your muffins have a much smoother shape and texture–not the rocky surfaces seen here: 

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I invented this super-scrumptious muffin so that I could have some sort of grab-n-go lunches in my freezer for days when I was going to be running errands or working, and didn’t want to rely on fast food for me or my kids.tatermuff01 I always bake these as a mini muffin to help save on calories per serving, because they do have cheese and bacon in them, but I leave the skins on my potatoes and use wheat flour, so they are still healthier than any restaurant version.

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Oh yeah–they taste better, too!  Here’s the recipe:

Loaded Baked Potato Muffins

2 egg yolks

3 cups mashed potatoes (or 3 cups grated raw potatoes, squeezed dry in a dish towel)

1/4 cup grated oniontatermuff3

3/4 cup whole wheat flour

1 tsp salt

1/2 tsp baking powder

2 tablespoons canola oil

2 stiffly beaten egg whites

1 cup crumbled cooked bacon

3/4 cup shredded cheese

1/2 cup sliced chives (optional)

Stir the egg yolks into the potatoes and onion. In a separate bowl, combine flour, salt, and baking powder. Add to potato mixture, then fold in the oil and beaten egg whites. Stir in bacon bits and cheese (along with chives, if using them). Spray mini-muffin tins with canola cooking spray, then drop muffins into tins using a regular-sized ice cream scoop. Batter must fill cups because muffins won’t rise much. Bake at 400 degrees for 12-15 minutes, until edged are dark brown and crisp, insides resemble dry mashed potatoes. Garnish tops with extra shredded cheese and bake another couple of minutes.

Refrigerate in air-tight container within 2 hours of baking.

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Tuna Melt Muffins (Whole Grain)

dscn1159My husband and kids love tuna melts, but they are impossible to pack in their lunch boxes for work and school because they get all soggy and lose their toasty texture.

My solution: I created these healthy, whole grain TUNA MELT MUFFINS!  These taste great, they don’t get soggy, and my kids actually ate them–they’re so picky, that these muffins must be good! 🙂 I pack them in my husband’s lunch cooler, and he can microwave them until they are melty, but the muffin base stays nice and crisp!

Here’s the recipe:

WHOLE GRAIN TUNA MELT MUFFINSdscn1161

2 cups whole wheat or seven-grain flour

2 tsp baking powder

1/2 tsp salt

2 tablespoons sugar

1 beaten egg

1 cup cold milk (or water)

1/4 cup canola oil

Mix ingredients by hand until just combined (will still be lumpy). Fill 12 muffin cups 2/3 full with batter.

dscn1158TUNA FILLING:

1 can tuna, drained

4 ounces Neufchatel cheese*

Combine tuna and cheese; place a spoon full of tuna mix into center of each muffin cup before baking.

Bake muffins at 400 degrees for 15 minutes. Top with shredded cheese, then bake another five minutes until done. Store in refrigerator if not eaten within the hour.dscn1160They taste great with a slice of pickle or tomato on top!

*Can also use cream cheese, but do NOT use mayo, because it will liquefy during baking.