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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.
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.
Add polenta, season with salt and black pepper and stir to combine.
In a jug, mix together the milk, eggs and melted butter.
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.
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.
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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