I used Camryn’s larger Hello Kitty bento today because her smaller ones just wouldn’t fit everything she wanted. I’ll be very surprised if she eats all of this. In any case, what you see pictured above is what she asked me to pack. She has grape tomatoes, sliced celery, sliced carrots, mukimame (shelled soy beans), Space Adventures Goldfish, & a couple muffins we made on a whim last night (I included the recipe below).
In her purple container she has yogurt over fresh strawberries & a few rainbow sprinkles.
Instant Oatmeal Muffins
1 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/8 teaspoon salt
1/4 cup yogurt – we normally use vanilla but all we had in the fridge was strawberry which worked just fine.
1/2 cup milk
1 tbsp veg oil
1 egg
1 packet of Instant Oatmeal – any flavor. We used banana bread.
1 tbsp flax seeds
chocolate chips – if desired
Directions
Preheat oven to 350.
Spray a muffin tin with non-stick spray or drop in liners.
Add flour, sugar, baking powder, baking soda, salt, flax seeds & an oatmeal packet in a large bowl & whisk together.
In a separate bowl, mix yogurt, oil, egg & milk until combined.
Pour the wet mixture into the dry mixture & stir to combine.
Fold in chocolate chips.
Scoop the batter into the prepared tin, filling each cup about 2/3 of the way. For mini-muffins, use a mini-muffin tin & scoop 1 tbsp of batter into each muffin cup.
Bake for 10-12 minutes or until tops spring back when lightly pressed.
* The flax seeds are totally optional. My kid eats them like they’re going outta style so I put them in everything. If you don’t like ’em, leave ’em out.
Tags: fruit, Non-Sandwich Lunches, veggies, yogurt
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We Should Be Folding Laundry 