Muffins are the ultimate pack and go food, and with all the camping, picnics, and day trips coming up this summer there's no better time to think outside the box when it comes to using your muffin tin. These recipes are a healthy twist on family favorites that will please even the pickiest of eaters.
Corn Dogs Muffins
Ingredients
2 1/2 cups cornbread muffin mix (we like Bob's Red Mill)
1 1/4 cups water
1/4 cup avocado oil
1 egg
2 organic or veggie hot does (we like Applegate and Tofurkey)
Directions
Pre-heat oven to 400 degrees F. Cut hot dogs into 12 bite-sized pieces. Mix all other ingredients together and divide equally in muffin tin. Add a piece of hot dog to each muffin. Bake for 8-12 minutes.
Mac and Peas Muffins
2 cups uncooked vegetable or rice macaroni noodles
1 tablespoon Melt Organic Spread
1 egg
1 cup milk
1/2 cup green peas
3 teaspoons extra virgin olive oil
1/2 teaspoon salt
1 1/2 cups cheddar cheese, shredded
1 1/2 cups mozzarella cheese, shredded
1/2 cup bread crumbs
*Note, to make these vegan, you can use a flax egg and substitute your favorite nondairy milk and dairy-free cheese like Daiya shreds.
Directions
Preheat oven to 350 degrees F. Grease muffin tin with 1 tsp olive oil. Mix the rest of the olive oil with the breadcrumbs and set aside. Cook macaroni in a large pot of boiling water for 8 minutes until al dente. Beat egg and add to macaroni, along with Melt organic and stir. Mix in 1 cup cheddar, all mozzarella, peas, and milk. Divide equally in muffin tin, topping with remaining cheddar and breadcrumbs. Bake for 25-30 minutes.
