With the last few days of school fast approaching, and all the chaos that comes with that — end of the year parties, my daughter’s 5th grade elementary school graduation activities, summer camp registration, vacation planning — I haven’t been doing so well on the healthy breakfast front at home. Some mornings I’ve managed to make some quick oatmeal and cut up a handful of fruit for a “fruit salad,” but a lot of days are cereal days around here. And I think the kids are getting tired of it.
Especially my 7-year-old son, who is the Cereal King! That boy would eat cereal morning noon and night, if I would let him… or so I thought.
Yesterday morning, I routinely said, “Ok, get your bowl and pick out your cereal.”
He just stared at me for a second, and then replied, “what are the other options?”
“Uhhhhhmmmm. Errrr. Uhhh…” I stammered. Other options? Shoot!
He ended up with a bowl of microwave grits and a makeshift fruit salad. Thank heavens we had fruit! He gobbled it all down like he had never eaten breakfast before, and I realized that it might be time to step up the breakfast game a bit.
With summer coming, most mornings I’ll actually be able to pull myself together enough to make a halfway decent breakfast. But not on school mornings.
Not. A. Morning. Person.
And I don’t do coffee, either, so there’s really no hope for me.
However, what I can do on a school morning is pull something out that I’ve made the day before. That’s right — I know me, and I have figured out how to work the system. My own system, that is.
Not wanting to end up in the midst of another walk of shame to the microwave in the morning, with little disappointed eyes boring into the back of my head, I decided to whip up something delicious for tomorrow’s breakfast… this afternoon!
Luckily, I knew just what to make. In my cupboard, I had a brand new box of Enjoy Life Foods Muffin Mix, and in my freezer was a bag of frozen blueberries. Done!
Allergy-friendly Blueberry Muffins with Glaze
This was quite possibly the simplest recipe I’ve ever made. I always bake from scratch, and I have to admit, I had never tried an allergy-friendly baking mix before. No wonder they’re so popular! It was easy as pie! Or… muffins, anyway.
Just three ingredients: the muffin mix, oil and water. Plus the blueberries (or whatever ad-in you’d like).
Mix everything together and bake! That’s about it! (Full recipe here.)
I know my kiddos like super sweet things, though, so I decided to add a simple glaze on top. Kind of like icing on a cupcake. Who doesn’t want a cupcake for breakfast?!
To make the glaze, I just added about a teaspoon of water to half a cup of powdered sugar. Stir it well and drizzle over the top of your cooled muffins.
Not only is this a great standalone breakfast, it’s perfect for grab-and-go meals or snacks, too! In fact, my kids couldn’t quite wait until tomorrow to try them out. After school snack, anyone?