Often, we are running behind schedule with getting out the door in the morning...for those of you that know me, this is no real surprise. McKayla's preschool does serve breakfast, however, my child thinks she needs to eat about once every hour. Mind you, she's 4 and only weighs in at about 32lbs. Doctors are not concerned about her weight, and tell me to feed her as often as she is hungry. Apparently, they have no idea that she may eat meals like a bird, but she can eat snacks ALL day! I ran across this recipe quite a while ago, and it's great for her to grab on her own for breakfast or as a quick snack when she gets home from school or after playing outside. They travel great and we often take them to parks or the zoo. Feel free to switch up the filling with anything your child might really love. Plain strawberry usually does the trick for us though.
Ingredients:
2 cups all-purpose flour
2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
2 eggs
3/4 cup thawed apple juice concentrate
1/2 cup reduced-fat chunky peanut butter
1/4 cup fat free milk
3 tbsp butter, melted
1/3 cup 100% strawberry spreadable fruit
Directions:
In a large bowl, combine the flour, baking powder, baking soda, and salt. Combine the eggs, apple juice concentrate, peanut butter, milk and butter; stir into dry ingredients just until moistened.
Coat 12 muffin cups with cooking spray (we use cupcake liners). Spoon half of the batter into cups. Spoon about 1 1/4 tsp spreadable fruit into the center of each; top with remaining batter.
Bake at 350ºF for 15-20 minutes or until a toothpick inserted into muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
Yields 1 dozen.
Ingredients:
2 cups all-purpose flour
2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
2 eggs
3/4 cup thawed apple juice concentrate
1/2 cup reduced-fat chunky peanut butter
1/4 cup fat free milk
3 tbsp butter, melted
1/3 cup 100% strawberry spreadable fruit
Directions:
In a large bowl, combine the flour, baking powder, baking soda, and salt. Combine the eggs, apple juice concentrate, peanut butter, milk and butter; stir into dry ingredients just until moistened.
Coat 12 muffin cups with cooking spray (we use cupcake liners). Spoon half of the batter into cups. Spoon about 1 1/4 tsp spreadable fruit into the center of each; top with remaining batter.
Bake at 350ºF for 15-20 minutes or until a toothpick inserted into muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
Yields 1 dozen.
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