Our hot lunch wagon presents a hot lunch you can take to work or school. Our recipes are quick, easy and less than 30 minutes to cook. Cook our recipes the night before, refrigerate and reheat the next day. Or, on the other hand, you can cook our meals and freeze them for next week’s lunch. Our special today is Veggie Muffin Meal
HOT LUNCH WAGON: Veggie Muffin Meal
The nuts , milk, and egg supply the protein in these little muffins , and the carrots round out the nutrition.
½ cup fresh whole wheat or white bread crumbs
1/3 cup grated carrot
1/3 cup ground nuts, such as walnuts, peanuts, pecans
2 tablespoons minced onion
¼ cup of milk
2 teaspoons of honey
1 egg yolk
2 tablespoons mince fresh parsley
2 teaspoons reduced sodium soy sauce
- Preheat the oven 350 degrees F. Coat 3 cups of a standard muffin tin with nonstick baking spray.
- Mix all the ingredients and spoon equal amounts into the muffin tin. Bake for 25 minutes, or until firm to the touch and light golden brown. Unmold and pack for lunch or refrigerate and serve cold.
VARIATIONS: Any other grated vegetable can be used: kohirabi, parsnips, summer squash – even potatoes. You can also bake the mixture in a 9 x 5-inch loaf pan, leaving it in the oven long enough to become firm and light golden brown, about 30 minutes.
STORAGE: These muffins will keep for about 1 week in the refrigerator.
You can carry your hot lunch in a heated lunch tote.
HOT LUNCH CHEF