Child-friendly muffins

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We've been back to school for a few weeks now in Kalamazoo, Michigan, and finally back to the swing or anything! 

Well as smooth as it seems, the morning is still stressful for us sometimes. We never seem to get up early enough. We always seem to be missing an important article of clothing. And breakfast tend to Grab-and-go. I've come to face it that if we need to be out the door with 7:42 on, there is nothing wrong with Grab-and-go! 

Child-friendly muffins

Preparation time

15 minutes

Cook time

19 minutes

Total time

34 mins

This child-friendly muffins recipe easy perfect for grab-and-go breakfast. They are full of healthy ingredients that make for a nutritious treat at any time!

Course: dessert

Cuisine: American

Key words: back to school, child friendly, muffins Baked Goods

Servings: 12 servings

Calories: 150 kcal

Materials

• 2 1/2 cups organic flour
• 1/4 cup organic cane sugar
• 1 tablespoon baking powder
• 1/4 tsp salt
• 1 1/4 cup milk 2% organic Horizon
• 1/2 organic Apple sauce cups
• 1 organic egg horizon

For sweet muffin

• 1-2 tablespoons organic peanut butter
• 1-2 tbsp organic strawberry jam
• For savory muffins
• 1-2 tbsp grated organic broccoli
• 1-2 HR the Horizon Organic cheese shredded

Instructions

1. Preheat the oven to 375 ° F and line a muffin tin with 12 paper liners.
2. In a large bowl, mix the dry ingredients, including flour, sugar, baking powder and salt together; set aside.
3. In another large bowl, mix the wet ingredients, including milk, apples, and eggs.
4. Fold the wet ingredients into the dry ingredients, and use a wooden spoon or rubber spatula to mix until just combined. Do not over mix. 
5. Fill each muffin Cup half use up to half of the dough. Split the peanut butter and jelly muffins for a half, then add the broccoli and cheese muffin for the other half. Pour the remaining batter mix-ins. 
6. Bake the muffins in the oven for 20-22 minutes, or until muffins golden brown and a toothpick inserted into Center of a muffin comes out clean.

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