Back to School? Yes, already. YIKES!
There are so many back to school things that require our attention, and frankly, mornings are not the time to ask me to do any of them. Mornings? Ugh! I don’t really do mornings. In addition to thinking about healthy, allergy-safe lunches, we also have to consider choices for breakfasts. This is an allergy-safe, healthy, and tasty remedy for back to school mornings. If you are anything like the inhabitants of my household, planned meals will be one of your greatest time savers. Why? Because we love breakfast, but we don’t do mornings.
Back to School Morning Muffins
2 Cups of flour
1 Cup of sugar
1 Tablespoon of baking powder
1/2 Teaspoon of salt
1/2 Cup of applesauce
1/2 Cup of allergy safe milk (We use Silk vanilla)
1/4 Cup of softened allergy-safe butter
1 Teaspoon of vanilla
2 Cups of blueberries (I use fresh, but frozen can still work)
- Preheat your oven to 350 degrees.
- Fill a muffin tin with paper liners.
- Combine the dry ingredients, and breakup any lumps.
- Add the wet ingredients, and mix.*
- Stir in the blueberries.
- Pour the batter into the muffin cups.
- Bake 30-35 minutes, or until the tops are golden brown.
*You may find that you need more, or less moisture, so I always add the milk, as the last wet ingredient, slowly, while stirring. The batter should be thick, not like concrete, but not runny.
You can store these in an air-tight container, and they’ll taste heavenly at room temperature, or reheated.