teacher by day - chef by night
Just in case you have not had enough Pumpkin Recipes, I give you… Pumpkin Muffins! These muffins may look ‘difficult’ but they could not have been easier. (Ok, I guess they could have been easier – but not really, you get what I’m saying?) We …
I have wonderful parents. They are so willing to watch our dogs whenever we need them to. I try to do what I can to show them how much I appreciate it. Recently they kept our dogs overnight and I promised to bring breakfast in …
If you are looking for a quick, fast, easy, tasty, and ‘healthy’ breakfast muffin – than you’ve come to the right place! Now, these are not “the healthiest ever” because they still do have white flour and sugars but they do have peanut butter and banana and whole wheat and wheat germ SO they do qualify (in my book) for healthy.
I work with an amazing group of people at my Elementary School who are diving full force into Steven Covey’s Leader in Me program. Our kids are doing so well with this program and I cannot wait to see how much these leadership lessons and skills that they are learning is going to help them. As an adult I am learning so much by teaching these Habits to our kids and its making me a better person.
Part of being a better person is making those around me better as well. To make “deposits” into my co-workers “emotional bank accounts” I made some goodies for our Leader in Me Training Day. These tasty treats were a perfect breakfast snack as well as a mid-day pick-me-up!
Make these for someone you love, or show yourself how much you love you.
(adapted from Liv Life)
Preheat oven to 350º. Spray mini muffin tins (48 muffins) with cooking spray. In a large bowl stir together the flour, flax meal, baking powder, salt and cinnamon. In another bowl mix the milk and water with the sugars, mashed banana, peanut butter, vanilla and egg.
Add the chocolate chips & diced banana to the dry ingredients and stir to evenly distribute. Add the wet ingredients to the dry ingredients, stirring just until combined, making sure not to over-mix.
Spoon the batter into the mini muffin tins and bake for about 15 minutes, or until muffins are browned (don’t over-bake or they become too dry). Remove to a wire rack and cool. Enjoy!
And I leave you with this, today’s Question of the Day… What “Emotional Bank Account” deposits do you like making to those around you to show them how much you care?
I decided to round out “breakfast sweets” week with just one more recipe of another tasty breakfast goody that traveled to the shore with us last weekend! This one is in the HEALTHY breakfast goodies category and will be making a repeat in our kitchen …
Actually: come to think of it, there may have been some smacking of hands as the boys tried to sneak these the night before and I yelled at them that they had to play fair & that they were for breakfast. I guess that just goes to show how yummy these are!
It is now that time of year when the weather starts to turn warmer (in theory it should be at least), the days are get longer, we start thinking of shorts, tanks, & swim suits (yikes), and yearn for lighter spring flavors to go along with the lightless of our spring.
… These muffins fit the ‘light-spring-flavor-bill’ & have no butter: just heart-healthy olive oil!
I made these as the 2nd course of our Mothers Day Brunch (along with the Spinach Mushroom Frittata [previous post] and Chocolate Mousse Cups [post before that]) and the light flavor was awesome and perfect for a spring celebration. We found them our most favorite when cut in half, toasted, and toped with some butter.
p.s. No, I am NOT claiming these are “healthy” or “low-fat”… but they are a better alternative to your normal super-sweet muffins. Any advice on how to make these even more healthy so we have more reason to eat them?
from Jennie’s Kitchen: makes 18
Preheat oven to 350ºF. Line one 12-cup muffin tin and one 6-cup muffin tin with paper liners; set aside. Whisk flour, lemon zest, baking powder, salt and poppy seeds in a bowl; set aside.
In a separate bowl, whisk eggs, sugar, olive oil and lemon juice. Add flour mixture and pour in milk, stirring well with a wooden spoon to combine. Spoon batter into prepared muffin cups, filling 3/4 of the way. Bake 23 to 25 minutes, until edges are golden and center springs back when gently touched or your toothpick comes out clean.
These tasted awesome cut in half, toasted & topped with a small pat of butter!