This week’s blog post is by Leah Kelley.
This summer has been full of excitement and lots of family fun. We’ve been to the Cincinnati Zoo numerous times (thank goodness for our season pass) and also visited a lot of new parks. I was a little bummed when I realized that my daughter starts school in a month. Yes, that’s right - one month! It’s crazy how fast the summer has flown by.
Being the freezer stockpiler that I am, I instantly went into baking mode. I try to always have a least three different types of muffins or breads in the freezer for a quick breakfast before school. This week I made Apple Cinnamon muffins, Blueberry muffins, and Strawberry muffins. I try to fit six in a bag, which means two for each of my kids. I’ll either get the bag out of the freezer the night before to thaw or pop them in the microwave in the morning. It’s an easy and quick breakfast for those hectic school mornings.
Last school year I also made peanut butter chocolate chip granola bars and froze them two to a bag. They make an awesome after school snack or nice side for a packed lunch.
My favorite muffins and breads to make are listed below.
Strawberry Muffins ~ My kids go crazy for these!
Blueberry Muffins ~ Fresh blueberries are best, but you can also use frozen. Now is a great time to stock up on berries since they are in season (and on sale!) and freeze them for later. Frozen berries easily keep for a good six months in the freezer.
Orange Muffins ~ These muffins are surprisingly good! I was a little leery of making them at first but after trying them I was hooked.
Zucchini Bread ~ Who doesn’t love zucchini bread? I don’t have a favorite recipe yet. My husband likes walnuts in his, however I’m not a fan of nuts in bread. Some recipes seem to be sweeter than others so I’m trying to find the right sweetness ratio. If you have a zucchini bread recipe you love, please share the link in the comments!
Banana Bread ~ I love banana bread with butter smeared on top. Well, actually I like a little banana bread with my butter! Remember; don’t toss those overripe bananas because they make the best banana bread. You can always peel, slice, and freeze ripe bananas for later use.
Mini Maple Chocolate Chip Pancake Muffins ~ Apparently, I am the greatest mom ever because I make these muffins. My kids beg for them! Oh, and these rarely see the freezer, they’re usually devoured before the day is over.
Mini Maple Chocolate Chip Pancake Muffins ~ recipe from Bakerella
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 2/3 cup buttermilk
- 1 egg
- 2 tablespoons pure maple syrup
- 2 tablespoons melted butter
- 1/2 cup milk chocolate chips
Preheat oven to 350 degrees.
Combine flour, baking powder, baking soda, salt and sugar in a medium bowl. Sift together with a wire whisk.
In another bowl, stir buttermilk, egg, maple syrup and melted butter until just combined.
Add wet ingredients to dry ingredients and stir with a spoon until combined.
Stir in chocolate chips. Reserve a few chips to sprinkle on the tops.
Bake for 8-9 minutes. Makes 24 mini pancake muffins.
Let cool slightly and remove from the pan. You may need to use a toothpick around the edges to separate the pancake muffins from the pan. Serve immediately with warmed butter if you like or even just with maple syrup.