Lunch box #1: Tortilla Muffins

tortilla muffins

Tortilla Muffins??? Yes. Because since two weeks, I have a new kitchen challenge: lunch boxes. Lea started school and the luxury of warm lunches she got in the kindergarten is over. And her picky eating habits don’t make it easier. If it was a lunch box for me, I would have plenty of ideas of what to prepare (for example the Butter bean & tuna salad or a couscous salad) – but preparing a lunch box for Lea that comes back home empty is tricky. Well, she eats the fruit and veggies I pack (peaches, grapes, cherry tomatoes, cucumber slices, etc). But she needs some carbs too… Even my Laugenbrötchen which she loves to eat at home don’t seem to convince her as a packed lunch at school. Only thing that works is toast with ham (important: no butter). Yum.

But I won’t give up. Tortilla Muffins were my first attempt of something new. And yes! First production batch has been happily consumed. Next time, I’ll make more of them and freeze them. And no – Lea does not have to eat Tortilla Muffins every day from now on. Thanks to Google I already have some new ideas – stay tuned 🙂 And of course there will be the occasional toast with ham, as well.

What do you pack for lunch for your kids? Happy to receive ideas in the comments section below – maybe your idea will pop up on the blog soon!

 


Tortilla Muffins
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Lunch Box
Serves: 12
Ingredients
  • 450 g potatoes
  • 2 small onions
  • 2 tbsp oil
  • 80 g ham in cubes
  • 1 garlic clove
  • 5 eggs
  • 120 ml milk
  • salt
  • pepper
  • nutmeg
  • You also need a muffin tray for 12 muffins.
Instructions
  1. Pre-heat the oven at 180°C.
  2. Peel the potatoes and onions and cut them in small cubes (potatoes ca. 5x5mm, onions as small as possible).
  3. Heat up the oil in a frying pan and stew the onions at low heat. Add potato and ham cubes and continue to stew until the potatoes start to soften.
  4. Press the garlic and mix it with the milk, eggs, salt, pepper and nutmeg.
  5. Place 3 tsp of the potato mix in each muffin form and fill up with the egg milk.
  6. Bake for ca. 30 minutes.

 

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