Wednesday, August 3, 2011

It's That Time Again

It's about that time again. Time where I have to set my alarm to get up, have clothes set out the night before, and get a book bag ready. School is about to start :( This summer has possibly been the shortest ever! Maybe because Amelia and I have thouroughly enjoyed it. This will be the first year that she will be in school everyday, all day. I'm not going to lie. I am sad. Very sad. But, thankfully, she goes to a wonderful school that she adores, so that definitely makes it better.

I am also not looking forward to the rushing out the door in the mornings. Though I'm not really sure why we rush. We get up on time every morning. I have everything ready to go. And, we usually even get to school 15 minutes early. This a sickness that my family suffers from. If we are not 15 minutes early somewhere, we are late. It's how our Dad raised us. I am trying to stop, but it's just not in me.

In our "rush" in the mornings. I like to have breakfast that is ready to grab-n-go.... you know, just in case we are only 10 minutes early and not 15. Muffins are easy to make and delicious. I try to make them a little more nutritious by using whole wheat pastry flour and by adding fresh fruit. Here are several recipes that are super yummy. And, just to make things better - kids love to make them!

Blueberry Banana Muffins
Peachy Muffins
Blueberry and Coconut Muffins

Peachy Muffins

Nonstick spray
1 cup self-rising flour
1 cup whole wheat flour
1 cup (2 sticks) unsalted butter, melted
1 cup low fat sour cream
1/4 cup sugar
1 teaspoon vanilla extract
3 peaches peeled, chopped into 1/4-inch pieces

Preheat oven to 350

In a large bowl, mix together the flour, butter, sour cream, sugar and vanilla. Gently fold in the peaches.

Divide the batter evenly among the lined muffin cups. Bake until golden brown, about 30-35 minutes. Let cool completely on a cooling rack, evenly among the lined muffin cups. Bake until golden and a toothpick inserted in the center of a muffin comes out clean, about 30 to 35 minutes. Let the muffins cool in the pan for 10 minutes. Then let cool on a cooling rack.

Blueberry Coconut Muffins

1 1/2 cups whole wheat pastry flour
1/2 cup brown sugar
2 teaspoons baking powder
1/3 cup coconut oil
1 egg
1 teaspoon vanilla extract
1/2 cup shredded coconut
3/4 cup blueberries

Preheat oven to 400

Mix flour, sugar, and baking powder in a large bowl. Add coconut oil coconut milk, vanilla, and egg and mix well. Fold in shredded coconut and blueberries, Top with a little brown sugar.

Bake 20 minutes.

Blueberry Banana Muffins

1 1/2 cups all purpose flour
1 1/2 cups whole wheat flour
1 cup sugar
1 cup brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 sticks butter, melted and cooled
2 large eggs
3/4 cup milk
2 teaspoons vanilla extract
1/2 pint blueberries
1 cup mashed bananas (2 bananas)
1 cup diced bananas (1 banana)
1 cup small diced macadamia nuts
1 cup granola

Preheat oven to 350

Line 18 muffin cups with paper lines. Sift flours, sugars, baking powder, baking soda, and salt into the bowl of an electric mixer. Add melted butter and mix. Combine eggs, milk, vanilla, and mashed bananas, and add them to the mixture. Don't over mix. Fold in the diced bananas, nuts, blueberries, and granola. Spoon into paper liners. Bake 25-30 minutes.

1 comment:

  1. These sound good! I am not a get-there-early gal so I see these being a huge time saver for me in the morning.