We’re in the home stretch.
There is less than one month of school.
We are all getting very excited.
Until then, I am still scrambling to get a good breakfast in my kids, and my husband, before they rush out the door. MUCH easier said than done.
In September, everyone is so eager to get up and ready, but now by May, the kiddos are almost impossible to get up. They are TIRED!
Because they are a bit slower these days, breakfast is a mad dash.
Not my idea of fun, but it is what it is.
I am in need of quick, but still nutritious, breakfasts.
Muffins fit the bill if you limit the amount of sugar, and I know I’d get out of bed quicker if I had a warm from the oven muffin waiting for me.
Hope it works for my kids
Tomorrow we are having inside-out apple spice muffins.
For the muffins:
2 cups of flour (I used half whole wheat and half AP)
1 tbsp baking powder
1/2 teas salt
2 tbsp sugar
1 cup of milk
1/4 cup of melted butter
1 tsp Penzy’s apple pie spice (our you could use cinnamon and nutmeg)
1 cup of shredded apple
For the filling:
combine 8 oz of cream cheese with 1/4 cup of sugar and 1 tsp vanilla – mix well
Pre-heat the oven to 375F
Combine the dry ingredients, and then add the egg, milk, butter – mix only until combined
add in the diced or shredded apple
I recommend using muffin liners – if not butter your tin well
Fill each cup with about 1 1/2 tbsp of muffin batter
Add 1 tbsp of cream cheese filling, and top with the remaining muffin batter
Sprinkle with just a bit of raw sugar
Bake for 20 minutes.
These are not-too-sweet muffins with a delicious filling. Add some fruit and you’re good to go.