The past few evenings I have been working on building a freezer stash of things for Miguel's lunches. He goes to MDO and needs a lunch for school, but also for his lunches at home. He is a typical picky two year old and what he eats one day is totally yuck the next. So far in the freezer are 12 cornbread muffins stuffed with diced chicken, peas and shredded cheddar cheese, 24 banana nut mini muffins, and 48 veggie mini muffins. Next on my list to bake are mini spinach quiches and blueberry muffins. I got a few ideas and recipes from a friend's blog. Too bad there aren't any photos...maybe of my next baking session.

Veggie Muffin Recipe (found online)

2 cups whole wheat flour

2-3 T soy flour (optional)

1 t baking soda

1/4 t salt

1/4 cup unsalted butter, softened

1/3 cup brown sugar

2-3 T honey (optional)

1 egg

3 cups pureed veggies (can use baby food)

1 t vanilla

2 t cinnamon

Preheat oven to 350. Spray muffin pans. I used mini muffin pans and baked for 13 minutes. If you use regular muffin pans, bake for 25 minutes. Fill cups 2/3 full. Cool on wire rack. If using baby food, use 2 jars of sweet potatoes, 2 jars of garden/mixed veggies, 1 jar of carrots, 1 jar of peas. You can use steamed veggies in place of baby food and you will need to thin out the batter to the consistency of applesauce by using fruit juice. Can substitute a mashed banana or unsweetened applesauce in place of some of the veggies. Yield: 24 muffins or 48 mini muffins