Carrot, Honey, Flaxseed Muffins and back-to-school lunches

Some things in life are non-negotiable, yet tricky for instance lunch.  When I was in High School lunch was an afterthought, perhaps a sugary soda or candy bar to hold me over till I got home and was able to eat some real food.  My mom would be embarrassed to know this because she was a healthy food promoter before it became trendy so let's just keep this info our little secret.  It's not that I didn't want to have a good lunch it's just I didn't like the options and eating in the cafeteria lost its charm back in the 3rd grade.

I started class again with my Aunt and it was non-negotiable that I have a good lunch to hold me over till I got home in the evening because at my age living on candy bars and soda is kind of sad since I do know better by now.  New binder filled with paper, pencils sharpened ready to go, and all I needed was a healthy lunch that would help me be a little better student.  Oh that and my reading glasses, hmm that's weird I don't remember having to pack those back in High School. 

Muffins seemed somehow non-negotiable and necessary to add to the lunch box.  Necessary for the muffins were a touch of sweetness and a hint of spice. 

Carrot, Honey, Flaxseed Muffins 

1 cup all-purpose flour 

1/2 cup whole-wheat flour 

1/2 cup old-fashioned oats 

3 tablespoons whole raw flaxseeds 

1 cup grated carrots 

1 tablespoon baking powder 

1/2 teaspoon salt 

3/4 teaspoon pumpkin pie spice 

2 large eggs 

1 cup milk 

1/2 cup honey 

1/2 cup coconut oil or vegetable oil 

Preheat oven to 350 degrees F. 

Combine in large bowl all-purpose flour, whole-wheat flour (if you don't have whole-wheat you could substitute all-purpose flour), oats, flaxseeds, carrots, baking powder, salt, and pumpkin pie spice.  Stir to combine. 

Add eggs, milk, honey, and coconut oil and stir until combined. 

Line a 12-cup muffin pan with liners and fill each muffin to almost the top. 

Bake for 20-23 minutes. 

Makes 12 muffins.

*These muffins were so tasty Hot Dog Dude and I decided they were too good to go to waste and ate the remainder of them.  I love the flaxseeds but my daughter thinks they are gross.  Then again she thinks most healthy items are questionable, she did tell me to make them with nuts instead of the flaxseeds and she will try them next time so I will have to update you on that one.

Muffins are great and I probably could have just made it through the day with a couple of them, but I decided a little protein and veggies would round the lunch box out nicely.

Egg and Spinach Muffin Quiches 

1/4 medium sized onion, diced 

1 1/2 cups fresh spinach leaves 

1/2 tomato, diced in 1/2-inch pieces

1/3 cup mixed shredded cheese 

6 eggs 

1/2 cup milk 

1/2 teaspoon salt 

1/4 teaspoon freshly ground black pepper 

Add the onion to a small skillet and cook for a few minutes on medium heat and then add the spinach and cook until it is wilted and remove from heat. 

Spray 6 of the cups in a 12-cup muffin pan with no-stick spray.  Divide the spinach between the cups, divide the tomato between the cups, and divide the cheese between the cups.

Combine eggs, milk, and salt and pepper in a bowl and whisk until combined.  Pour the egg mixture over the veggies and fill to the top of the pan.

Bake in 350 degree F oven for 17-20 minutes.

I packed everything up and put it in the fridge for a few before heading off and the quiches tasted just as good cold as they did warm.  So it's up to you the way you would enjoy yours.

The sky has been amazing here lately.  One particularly spectacular evening I saw  golden light streaming through my windows so I bolted outside with my camera to investigate.  

Mother Nature never ceases to amaze me.  

The power of a good lunch never ceases to amaze me either. 

Speaking of the power of a good lunch, please stop by my friend Dionne - Try Anything Once and help cheer her on in her hunger strike to bring attention to food insecurity. 

Enjoy,

Gina