Snackable Bento Box

Directions

Lemon Cranberry Muffins 

Muffin Batter

1. Preheat oven to 350°F (176°C). Lightly spray muffin pan (44 spaces). Do not use paper baking cups (muffin will stick to paper). 
2. In a medium bowl, combine eggs, vegetable oil, granulated sugar, lemon juice and water. Mix until combined.
3. Slowly add Kinnikinnick All Purpose Flour Blend, salt and baking powder. Mix with an electric mixer until combined.
4. Fold in cranberries and lemon zest. Set aside.

 Streusel Mixture (optional)

1. In a bowl combine ¼ cup  Kinnikinnick All Purpose Flour Blend and granulated sugar.
2. Using a pastry cutter or a butter knife, cut in hard butter until mixture is crumbly. Set aside.

Assembly

1. Scoop Lemon Cranberry Muffin Batter into greased muffin tin.
2. Top each muffin with Optional Streusel Mixture.
3. Bake in preheated oven for 17 - 20 minutes (muffins will spring back when touched lightly on the top when done).
4. Remove from oven and cool on baker's rack. 
5. Mini Lemon Cranberry Muffins can be frozen for 3 months. Individually wrap or store in an airtight container for up to 3 days on the counter. 

Yields 44 miniature muffins 

Assembly of Bento Box 

1. Add 3 Mini Lemon Cranberry Muffins to bento box.  
2. Fill remaining spaces in bento box with cheese, crackers, broccoli, sliced pepper, pear, raisins and optional dip.
3. Use muffin liners or silicone holders to create extra dividers.