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Cover - Big Kid/Little Kid Bento Box

Big Kid/Little Kid Bento Box

25 mins
198 cals per serving
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Donal's Notes

Bento boxes, I will say they are sometimes what spares me pulling out my rapidly greying hair. The little compartments calm my mind which has an inability to compartmentalise at the best of times. Building a bento box is all about little steps and logic and at 7am, having those little sections, airplane meal style, can be what gets me through. Ours get filled with all sorts of things from quesadillas, crudites with hummus to rolled up wraps and leftover pasta from dinner the night before. There’s just something dinky about those little nooks that can make even the sorriest looking leftovers appealing to your tyrant toddler. I’m always looking for little lunchbox fillers and the cornbread muffins are the latest winner so give them a go if you fancy mixing things up.

 

  • calories only include cornbread

Ingredients

plain flour
plain flour
polenta
polenta
baking powder
baking powder
cheddar cheese
cheddar cheese
halloumi
halloumi
corn on the cob
corn on the cob
chives
chives
milk
milk
eggs
eggs
butter
butter
jalapeno slices
jalapeno slices
sea salt
sea salt
ground black pepper
ground black pepper
hummus
hummus
veggie crudités
veggie crudités
trail mix
trail mix
fruit
fruit
cherry tomatoes
cherry tomatoes

Equipment

Muffin tin
Muffin tin
12 muffin cases
12 muffin cases
Large mixing bowl
Large mixing bowl
Wooden spoon
Wooden spoon
Wire rack
Wire rack
Chopping board
Chopping board
Knife
Knife

Method

1

Preheat the oven to 190°C/170˚C fan/375°F/Gas Mark 5. Add the flour, baking powder,, cheddar, halloumi, sweetcorn and chives a little of the chopped jalapeno into a bowl.

2

Add polenta, season with salt and black pepper and stir to combine.

3

In a jug, mix together the milk, eggs and melted butter.

4

Line a large muffin tin with paper cases - or, grease a large silicone muffin tray. Add the wet ingredients into the dry ingredients and stir to only just combine, then spoon the mixture into the muffin tin.

5

Top all the muffins with a sprinkle of cheddar cheese and press a slice of jalapeño into half of the muffins to give them a little kick of heat.

6

Bake the muffins in the oven for 20 minutes, or until golden and risen. Leave to cool before assembling with the rest of your bento box fillers.

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Some of our members testimonials

Polenta??!!!!! No in ingredients list!!

Claire Walsh, 11/10/23

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