Mexican Muffin Recipe! Our Taco alternative for lunch!
We are big fans of repurposing dinner for lunch the next day. But sometimes, you don’t want to eat the exact same thing. That’s when we use parts of dinner, for an entirely brand new lunch! In this case we had some leftover taco meat. We made a corn bread type muffin, and stuffed the meat in the middle! Whether you send these Mexican muffins to school with your kids or bring them out at lunchtime, or have them as an afternoon snack, they will fill up your kids and give them energy till dinner.
They can be stored in the fridge and warmed up when you are ready to eat!
- 1/2 cup corn meal
- 1 1/2 cup whole wheat flour, or multi grain flour
- 3 TBL sugar
- 1 TBL Baking powder
- 1/2 tsp. salt
- 1/3 cup grapeseed oil
- 2 eggs
- 1 cup low fat milk
Mix all the dry ingredients together. Combine the liquid ingredients and mix in with the dry. Prepare a muffin pan. Using a melon baller or cookie scooper, place one scoopful into muffin pan. Sprinkle with leftover taco meat, black beans, or salsa. Add one more scoop of the corn muffin mix to the top of the taco meat. Bake in 350 degree oven for 15-20 minutes, or until batter is cooked all the way through.
(My bunny and pig I made with mozzarella cheese and olives. I also used for the pig nose a small circle of seaweed paper.. but my kids will not eat seaweed paper. I just have it to try and make cute things).
For more lunch ideas, and to get the most out of your leftovers, consider following our meal plans! We have 28 new recipes every week that help you include more fruits and veggies with every meal! Check it out here!