The day I made this bento it was cold - and I didn't have any soup already made, so....Ochazuke to the rescue! Good thing I had leftover rice and Wild Alaskan Pink Salmon pouches in the cupboard...
- Leftover rice (51)
- Wild Alaskan Pink Salmon Pouch (90)
- Shredded scallion (2)
- Green Tea Bag (0)
- Wakame & Arare (10)
- Savory Thin Rice Mini Crackers from Trader Joe's (53)
- Corn & Red Pepper Mini Muffin - homemade (76)
Total Bento : 282 calories
CORN AND RED PEPPER MINI MUFFINS (yields 24 Mini Muffins)
1 cup Fine Yellow Corn Meal
1 cup All-purpose Flour
1/2 cup Red Bell Pepper - chopped very small
1 cup Corn Kernels
2 packets Salt
1 Tbsp Baking Powder
4 tsp Brown Sugar
1 cup Skim Milk
1/4 cup Vegetable Oil
2 Tbsp. minced fresh basil
Spray muffin tins.Preheat oven to 350 deg Fahrenheit.
In a large bowl sift flour, salt and baking powder. Mix in the corn meal and sugar.
Beat egg, oil and milk and add to dry ingredients.
Stir until just moistened but do not overmix.
Add peppers, basil and corn. Do not overmix.
Spoon mixture into the muffin tins.
Bake for 10-15 minutes or ntil muffins are well risen.
Let sit for a few minutes before turning out onto a wire rack to cool.
I found this recipe in an old book I found and the original one had much more calories and the recipe was for 12 large muffins. It also had hot peppers in it, but my hubbie doesn't like 'hot' in muffins, so...there you go!