Thursday, August 23, 2012

Food for School

The boys start school next week
which means I need to do some organizing
in the pantry and fridge...

wouldn't it be lovely to greet this in the am
{in my rush to make lunches}...
Snack container veggies
via

Think I'll make a basket like this
so the boys can grab their own breakfast...

Snack container crackers
via

I'm also dreaming of making easy-peasy
healthy things
for breakfast on the run like
sweet potato muffins

Pinned Image
via

 (recipe from runner's world)

Sweet Potato Muffins
2 1/2 cups whole-wheat flour
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon ground ginger
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup melted unsalted butter
1/4 cup vegetable oil*
1 cup pureed or mashed cooked sweet potato
1 egg, beaten
1/2 cup buttermilk
*I substitute the same amount of applesauce for the oil

Heat oven to 375° F. Grease 12 muffin cups or add paper liners.

Combine flour, sugar, baking powder, ginger, baking soda, and salt.

In a bowl, whisk butter, oil, sweet potato, egg, and buttermilk.
Fold wet mixture into the dry; stir until just combined.

Fill muffin cups three-quarters full.
Bake for 20 to 25 minutes.

Banana Nut Variation
 Reduce sugar to 1/2 cup.
Replace sweet potato with 1 cup mashed, very ripe banana
 Add 1/2 cup chopped walnuts to the batter.

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