My oldest Kid Cook would make these everyday with chocolate chips if he was allowed. Of course, all of the kids like something “bready” and sweet for breakfast; we continue to work on balance and nutritional awareness … but then so do all families!
This recipe provides an opportunity to make something yummy to fulfill those desires so we aren’t just eating frozen waffles. At the moment the recipe we use is written for 12 muffins because the Kid Cooks freeze half for another week. I have provided a half-recipe too in the pdf that I believe single individuals will use when on their own.
Muffin tin(s) – 12 cups
12 muffin papers
Large and small mixing bowl
- 2 cups All-Purpose Flour
- ½ cup sugar
- ½ teaspoon salt
- 1 Tablespoon baking powder
- 1 cup total add-in (chopped nuts, raisins, chocolate or peanut butter chips)
- 1 cup milk
- ¼ cup vegetable oil
- 2 large eggs
- Preheat oven to 400°F.
- In large bowl, put
- Baking powder
- Chosen add-in
- Whisk mixture in large bowl until completely mixed
- In small bowl, put the milk, oil and eggs
- Whisk mixture in small bowl until completely mixed
- Pour small bowl into large bowl
- With a fork or rubber spatula, mix gently for 25 strokes — no more!
- Scoop into muffin pan.
- Place pan in the oven.
- Bake for 15 minutes. If toothpick inserted doesn’t comes out clean, bake no more than 5 more minutes.
- Remove from oven. Turn oven off.
- Let muffins rest in pan 5 minutes before taking out and serving.
(Hint: Can freeze leftover baked muffins for later time.)
Adapted from kingarthurflour.com
pdf version of recipe (including half-recipe) >> Breakfast Muffins