Getting Ahead of Breakfast

At our house we prefer to eat something besides cereal for breakfast.  That said, we have had cereal a lot lately as we have scurried out the door for school.  

When it comes to cooking, eating healthy is a big priority for me.  I make most things from scratch.  The truth is I don't have time to make pancakes from scratch on a school mornings, nor do I have time to wait for muffins to bake.

Today I made made up bags of our favorite pancake recipe so that I  can quickly add wet ingredients and get pancakes made for breakfast.  

I also made a big batch of  "6 Week Bran Muffins."  I put them in the freezer so that I can pull them out the night before we plan to eat them for breakfast.  

I am also planning to boil eggs ahead of time and I always try to have fruit on hand to add to each breakfast.  

6 Week Bran Muffins
(My sister-in-law, Shannon, shared this recipe with me, it has been a favorite for many years!) 

2 cups flour (I use fresh ground white wheat flour)
1 cup oats
1 cup wheat germ
3 cups sugar (I used 1 1/2 cups)
1 Tbsp. baking soda
1 tsp salt
1 tsp cinnamon
2 cups chopped nuts
4 eggs
1 cup oil (I used 1/2 cup oil and 1/2 cup unsweetened applesauce)
1 quart buttermilk
1 25 oz. box Raisin Bran

Mix wet and dry ingredients in separate bowls.  Mix together.  Bake 350 degrees for 25 minutes.  Store batter in the fridge for up to 6 weeks.  It makes about 3 dozen.  

A Better Breakfast

I'm getting back in the swing of things since the birth our new baby.  Breakfasts have been lacking variety as I have tried to focus on having 6 kids + myself all dressed and ready to leave for school.  Today I was up early enough to make boiled eggs, healthy banana-oat muffins, and fresh fruit.  It was a welcome change from Cheerios!  

Healthy Banana-Oat Muffins

6 muffins

Prep: 15 minutes

Bake: 18 minutes

Cool: 5 minutes

Stand: 5 minutes

Ingredients

•                Nonstick cooking spray

•                1/2  cup white whole wheat flour or whole wheat flour

•                1/4  cup quick-cooking rolled oats

•                3  tablespoons packed brown sugar

•                2  tablespoons flax seed meal

•                1/2  teaspoon baking powder

•                1/4  teaspoon ground cinnamon

•                  Dash salt

•                1  small ripe banana, cut up (1/2 to 2/3 cup)

•                1/4  cup fat-free milk

•                2  tablespoons refrigerated or frozen egg product, thawed, or 1 egg white

•                1  tablespoon canola oil

Directions

Preheat oven to 400°F. Lightly coat six 2 1/2-inch muffin cups with nonstick cooking spray or line with paper bake cups and coat insides of paper cups with nonstick cooking spray; set aside.

In a medium bowl, stir together flour, oats, brown sugar, flax seed meal, baking powder, cinnamon, and salt. Make a well in the center of the flour mixture; set aside.

In a blender, combine banana, milk, egg, and oil. Cover and blend until smooth. Add banana mixture all at once to flour mixture; stir just until moistened (batter should be lumpy). Spoon batter into prepared muffin cups, filling each about three-fourths full.

Bake for 18 to 20 minutes or until lightly browned. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm.

Applesauce Muffins

applesauce muffin recipe

(I got this recipe from Brooke Oldroyd's blog.  It has become one of our favorites!  She is always cooking up something amazing!)


1 cup sugar
3/4 tsp salt
1/2 tsp soda
1/2 tsp baking powder
1/2 tsp nutmeg
1/2 tsp allspice
1 1/2 tsp cinnamon
1 1/2 c flour (I use wheat)
1c applesauce (I add more applesauce and less oil)
1/2 c oil
1 tsp vanilla
Mix all together, pour in lined muffin tin. Bake 375 for 18 min.