Our weekends are relatively unscheduled. Which is blissful.
We play with whatever toy or puzzle Rho wants (this is a current favorite). We read books – I read this one on Saturday and loved it. When the Eagles are playing, the game is on while we’re playing or I’m cooking. Meals are whipped up from whatever’s left in our fridge.
And every Saturday morning, while we’re still in our pajamas, Rho and I bake muffins.
It’s messy, for sure. And chaotic. And I usually have to distract him with an episode of Daniel Tiger while I’m getting all the ingredients measured out.
The muffins? They’re delicious, to be sure. And ideal for grab-and-go breakfasts during the week.
We love them. I hope you do, too.
- 1 cup of frozen berries, thawed (I love cranberry or blueberry)
- 2 cups of all-purpose flour
- 1 1/4 cups of white sugar
- 1 tablespoon baking powder
- 2 eggs
- 1/2 cup coconut oil
- 1/4 cup lemon juice
- 3/4 cup whole milk
- Melt coconut oil in a liquid measuring cup. Set aside and let it cool.
- Preheat oven to 400°F. Line the baking tin with muffin liners (I like these reusable ones)
- In a small mixing bowl, combine lemon juice and milk to sour the milk.
- Measure out berries and dry ingredients into their own individual bowls.
- Beat eggs and oil to the soured milk. Set aside.
- Let your little one combine all the dry ingredients – flour, sugar, baking powder, and salt – into a large mixing bowl (this one grips to the counter, helping to prevent spills), and stir.
- Slowly add the wet ingredients into the dry and mix until combined. I like to pour a little bit of this mixture back into the small mixing bowl and give it to Rho to stir with this spoon.
- Let your child pour in the thawed fruit and fold in.
- Fill the muffin cups 2/3 full.
- Bake for 18-20 minutes, or until a toothpick comes out clean. Cool on a wire rack.