September is here which means school is back in session!

In this episode, NYC mama of three and founder of @strollerinthecity, Brianne Manz, takes the apron for our back-to-school special! Brianne is joined in the kitchen by her daughter Gemma and together they show us how to bake Mexican Chicken and Vegetable Muffins using our easy-to-use veggie bouillon cubes.

Perfect for a busy weeknight when you don't always have the time to prepare a full meal, these savory muffins are super easy to make, packed with nutrients, and ready in under 30 minutes! These fun Mexican muffins are pre-portioned which makes them both freezer and lunchbox friendly...A+! 

Check out Brianne’s recipe below and watch the video for a step-by-step guide to making these flavor-packed bites from Brianne and her mini sous chef Gemma.

XO, Brianne & The BOU Crew

 Mexican Chicken and Vegetable Muffins

For this recipe, you will need...

• Cooking spray
• 2 BOU vegetable cubes
• 1/3 cup whole wheat flour
• 1/3 cup all purpose flour
• 2 teaspoons baking powder
• 1 large egg whisked
• 1/3 cup milk
• 1 tablespoon tomato paste
• 1/2 teaspoon honey
• 1/3 cup shredded Mexican blend cheese
• 1/4 cup fresh corn kernels
• 1/2 cup diced cooked chicken

Directions:

1. Heat the oven to 375 degrees and spray muffin tin with cooking spray.

2. In a large bowl, whisk together the whole wheat flour, all purpose flour, baking powder, and BOU vegetable cubes. 

3. In a separate bowl, whisk together the egg, milk, tomato paste, honey, cheese, and corn. 

4. Mix the ingredients into the dry ingredients until just combined.

5. Gently fold in the chicken.

6. Fill each muffin cup 2/3 full of batter.

7. Bake for 15 minutes or until lightly browned.

8. Serve warm or at room temperature. Enjoy!