Unfortunately my kids will never open their lunch boxes and find a replica of Fenway Park somehow artfully created out of a sandwich, or a teddy bear made out of fruit salad, or even a puppy made out of rice balls. ( Sorry kids, mommy is lacking both the talent and time to create edible lunch art.) BUT these two easy snacks are right up my alley — healthy, cute and quick!
A couple of spooky little surprises for their school snack: pumpkin muffins and clementine “spiders”.
For the spiders, just take two long pipe cleaners and cut each one into quarters. Insert four “legs” into each side of a clementine and bend them to look like spider legs.
I made the pumpkin muffins in a little silicon muffin pan that’s shaped like pumpkins.
For the muffins, I modified a pumpkin muffin recipe from the National Honey Board (www.honey.com).
- 1.5 cups white whole wheat flour
- 1.5 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1.5 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 stick butter (1/4 cup) – softened
- 3/4 cup honey
- 1 egg
- 1 cup canned pumpkin
- Preheat oven to 350 degrees.
- In a medium bowl, sift together dry ingredients (first 7 ingredients).
- In a mixing bowl, beat the butter until fluffy.
- Add the honey, egg, and pumpkin to the butter and beat until combined.
- Gradually add the dry ingredients to the pumpkin mixture until just combined.
- Spoon into prepared muffin pan (either greased or lined with cupcake liners).
- Fill each cup about 2/3rds full.
- Bake for 20 minutes, or until a toothpick inserted into the middle of the muffin comes out clean.