When I was a kid, my mom once made me a peanut butter-and-jelly sandwich on a leftover Pillsbury breadstick for school lunch. When I turned back the tin foil in the cafeteria to reveal this homely creation, I was horrified. For many years, I wouldn't let her live it down.
I truly didn't understand what would prompt her to make such a makeshift PB&J — until I had to start packing school lunch for my own kids.
The task isn't always bad. When my kitchen is stocked from a trip to the grocery, and I have the forethought to pack lunch boxes the night before school, the chopping fruit and veggies, making sandwiches and filling cute Tupperware containers with pretzel goldfish and cheesy bunnies can actually be kind of fun.
But when it's 7a.m., I haven't been to the grocery in a week, my kids need help squeezing the toothpaste from the tube and getting their socks on and
I still haven't showered, it's another story.
I'm all for trying any recipe that can make the lunch routine easier. So when I stumbled upon this recipe for pizza muffins, I decided to make them with my 4-year-old son, Theo, before the school week got underway.
The prep was easy, and the savory muffins that resulted were a huge success. Served with a side of pizza sauce for dipping, they made a great packed lunch for both Theo and his big sister, Mira, 7. Next time, I'll make a double batch.
(makes about 16 mini muffins)
(adapted from Recipe4Living
3/4 cup flour
3/4 tsp. baking powder
1 tsp. Italian seasoning
pinch of salt
3/4 cup milk (I used 2%)
1 egg, beaten
1 cup mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
1/2 cup pizza sauce
Preheat the oven to 375 degrees. Grease a mini-muffin pan.
In a large bowl, whisk together flour, baking powder, Italian seasoning and salt.
Whisk in the milk and egg. Stir in the mozzarella and Parmesan. Let stand for 10 minutes.
Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.
Serve with a small cup of pizza sauce for dipping.