Lunch Box Sandwich Alternatives

Truth be told, making kids' lunches can be a major chore. And the worst part for me? Making a sandwich. Each kid wants a different kind, I'm pulling out my entire condiment shelf in the fridge, and well, don't get me started on the angular crust-cutting requests. And the worst? When 3/4 of that sandwich comes back home the next afternoon. 

The best ever alternative?? Savory frozen muffins (that I make ahead of time) that thaw by lunch. I love when I can throw those puppies into a lunch and be done! I try to keep a couple of dozen on hand to use when the sandwich frustration arises.

Pictured above are my boys' FAVE...

Pepperoni Pizza Muffins

2½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 1/2 teaspoons garlic powder
1 teaspoon dried basil leaves
½ teaspoon dried oregano
1 tablespoon sugar
1 cup mini pepperoni (I like the Hormel kind)
1 1/2 cups shredded cheddar cheese, divided
3 green onions, finely chopped
1/4 cup canola oil
1 large egg, beaten
1½ cups buttermilk

Preheat oven to 375ºF.

Line two standard size muffin pans with liners or spray with cooking spray (I usually do this...less waste that way). Mix together flour, baking powder, baking soda, salt, garlic powder, basil, oregano and sugar in a large bowl. Fold in green onions, pepperoni and one cup cheese. In a medium bowl, combine egg and oil and then whisk in buttermilk. Add buttermilk mixture to the mixture and stir until combined. Spoon batter into prepared muffin cups about half full. Sprinkle tops of muffins with remaining cheese. 

Bake at 375ºF for 15 minutes, or until a toothpick inserted into center comes out clean.

After muffins cool, individually wrap in plastic and freeze in a large container (I use a tupperware container, but a freezer-style zip-loc bag would work, too). Place one or two muffins in a lunchbox and they will thaw and be ready for a hungry first grader by lunchtime. Makes 20 muffins.

Pictured above is one of our...

Corn Doggie Muffins

1 box Jiffy Corn Muffin Mix

1 egg

1/3 cup milk
Two or three hot dogs, cut into thirds (about 1 1/2 inch pieces)
Shredded Sharp Cheddar Cheese

Preheat oven to 400.

Combine corn muffin mix, egg (beaten) and milk and set aside. Spray 6-8 spots of a muffin tin with nonstick spray and set aside.

Fill the muffin openings 1/3 full. Add a piece of the hot dog and sprinkle with a little cheese. Top with more mix, filling each tin about 2/3 of the way full. Sprinkle with a little more cheese.

Bake for 15-20 minutes or until light golden on the edges. Let cool for a few minutes before removing from tin. 

After muffins cool, individually wrap in plastic and freeze in large container (I use a tupperware container, but a freezer-style zip-loc bag would work, too). Place one or two muffins in a lunchbox and they will thaw and be ready for a hungry preschooler by lunchtime.

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