Mom on the Run |
Posted: 10 Aug 2012 12:19 PM PDT On my normal muffin recipe making with this: GASP!! A pre-mixed box!!! This summer I have had the luxury of having the summer off. It has been nice being able to spend time with the girls and the time to make new things in my kitchen. Instead of rushing off for the morning commute, I make a hot breakfast for the girls. A personal favorite of the summer has been muffins. They are portable and tasty. Most of the time I can make the muffins from scratch but today was a different story. Everyone it seems woke up on the wrong side of the bed. Between the whining, bickering, and scowls I was already done by 8:30 AM. Baby A Giving me the I want Food Now Face I was not going to give up my muffin quest this morning, when the pantry gods led me to this box of Market Basket Gluten Free Quick Bread and Muffin Mix. Adding a quick few ingredients and I had yummy tasty muffins in less time than it took for the last temper tantrum to end. Mom on the Run's Quick Dairy/Gluten Free Chocolate Chip Zucchini Muffins Ingredients:
Instructions: Preheat over to 350 degrees. Line muffin pan with cupcake papers. To a large bowl add Muffin Mix, zucchini, applesauce, eggs, vanilla, and almond milk. Mix until all ingredients are incorporated with each other.
Bake for 25 minutes or until toothpick comes out free of batter. Let cool and serve to your hungry family. Everyone loved them. I do not regret my decision to use a box of premeasured mix. My motive behind making muffins from scratch is the ability to control sugar and other ingredients that I don't necessarily want in my muffins. This box had better than usual nutritional stats and honestly on a morning like I had simple was best. When life gives you lemons….use a box and make lemonade. TGIF! |
You are subscribed to email updates from Healthy Mom On the Run To stop receiving these emails, you may unsubscribe now. | Email delivery powered by Google |
Google Inc., 20 West Kinzie, Chicago IL USA 60610 |
No comments:
Post a Comment