Tag

muffins

Crescent Roll Breakfast Muffins

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The battle at mealtime continues… Here are few funny things about my daughter and food. She will not eat a plate of macaroni because she says it is disgusting but she will dip Frosted Flakes in ranch dressing and tell me “Mmmm Mmmmm, it is so delicious.”  She boycotts certain foods because she says they are “Too cheesy, but will ask for a slice of cheese each and every time we go the deli department at the grocery store.” and then a food that was her favorite last week, she will push a way from her this week with the claim “I do not like this.” Siiiiiiigh! 

Mealtimes are tough. Our daughter rather be doing anything else in the world than eating. We entertain her during meals with books and talking about our day, but most of the time she just wants to jump down and play. I also have noticed the larger variety of foods given to her on one plate the more she scoffs at it. We try to keep it simple. Bite sized foods work best & of course whenever I can throw something into a muffin tin or roll it into a ball, I do it.

When Mai first started her path into pickiness, there was one thing that usually never failed, wrapping her food in a crescent. I made crescent stuffed everything for a little one. I had almost forgotten about this. We had a can of crescent rolls in our fridge & I thought we could re-visit our old trick & see if it could still work it’s magic.

Ingredients:

On can of crescent rolls or crescent dough

4 eggs

1/2 cup of ham finely diced 

1/2 cup of finely chopped broccoli

1 tbsp of parmesan

1 tsp of water

Pepper to taste

Cheddar cheese optional

Directions:

Preheat oven to 375. In a medium mixing bowl beat the eggs & water. Add the parmesan, ham, broccoli & pepper. Stir well. Roll out the crescent dough (If using crescent rolls, pinch the seams together & join into one sheet. Slice into 24 squares about 1 1/2 on each side. Push each square into a mini muffin tin opening working it around to form a cup. Pour the egg mixture into each cup filling almost to the top. Sprinkle with cheddar cheese if you desire. Bake for about 10-15. Cooking times will vary.

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Mai made mommy very happy by gobbling up my muffins & daddy liked them so much he started a list of different varieties we could use to make for football parties.

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Healthy Peanut Butter & Jelly Wheat Muffins

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Conversation with my recently turned 2 year old daughter during breakfast this morning…

Mai: Mama, jelly.
Me: You want jelly on your cinnamon bun?
Mai: Yes!
I spread a little jelly on her bun
Mai: Mama, more jelly…biiiigg jelly
Me: There is no more jelly baby
Mai: Jelly at the store
I break down in laughter & against my better judgment take out the jelly to give her just a little bit more. I’m such a sucker sometimes.
Mai: Mama, find it! (Claps her hands)

It seems as if overnight my little girl has grown up. She is talking up a storm, forming full sentences & developing a mind of her own.

She recently discovered that she loves jelly. She wants to spread it on toast, pancakes & now apparently cinnamon buns.

Let’s see if she likes it in a muffin too.

Peanut butter & jelly muffins

I try to bake with whole wheat flour whenever I can. If you chose to make these using enriched flour, you will have to adjust your measurements. For every cup of enriched flour used in a recipe, it only takes 3/4 cup of wheat flour. You will need to adjust your liquid measurements as well.

Ingredients:

1 1/2 cups whole wheat baking flour

1/4 cup brown sugar

1/4 granulated sugar

2 tsp baking powder

1 tsp salt

3/4 cup all natural organic peanut butter

1/3 cup of apple sauce

2 egg whites

1 cup of skim milk

Directions:

Preheat oven to 350 degrees. Combine flour, both sugars, salt & baking powder in a bowl. Add the peanut butter & mix until all the oils are absorbed & mixture gets clumpy. Knead between fingers until well mixed & forming crumbles. Add apple sauce, egg whites & milk & stir just until wet ingredients are absorbed. Add a spoonful of mixture to a greased muffin tin. Add a spoonful of jelly to the center of the mixture & then top with the remainder of the muffin mix. Bake for about 20 minutes. (Cook times may vary) Let cool & serve to your favorite jelly lover.

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The verdict: My little girl gobbled them up and so did mommy & daddy.

Related Topics:

http://nourishedbycorynn.com/2014/01/23/snow-days-and-banana-cocao-muffins/

http://thelivefitgirl.wordpress.com/2014/01/22/banana-nut-muffins/

Avocado Chocolate Orange Muffins

Apple Cinnamon Muffins (Vegan & Gluten-Free)