WELCOME!

Welcome! I am using this blog to share our family's homeschooling thoughts and experiences.

THIS SCHOOL YEAR (2017-2018): Our oldest child, EL, finished her formal education in May, so we only have our son, JJ to school this year. We intend to homeschool him through High School, and will be using a variety of different curriculum choices to complete this goal.

Please feel free to follow along....

Tuesday, August 25, 2015

What We Eat For Breakfast, and My Favorite Blueberry Muffin Recipe

At our house, I do not normally cook a big breakfast. I prefer quick and easy, less stress, and less mess. It works out well for us because everyone usually wants something different to eat so, with the following choices, they are able to choose and prepare what they want. It has provided the opportunities to teach them how to make their own choices, how to prepare their own meals, and how to clean up after themselves.

BREAKFAST CHOICES include:
  • Cold cereal with or without milk (my daughter eats it dry)
  • Oatmeal made with Quick Oats and brown sugar (made in the microwave) 
  • Occasionally, I will make a large pan of Baked Oatmeal and we will have several days to eat through it.
  • Frozen waffles warmed up in the toaster
  • Hard-boiled eggs
  • Toast with a variety of toppings (Peanut Butter, Sunbutter, Butter and Honey, Butter sprinkled with Cinnamon/Sugar, or Jam)
  • Muffins (I make a variety of these ahead of time and freeze them. We just take one out of the freezer and heat it for 35 seconds in the microwave)
  • Breakfast cookies (made ahead of time)
  • A piece of fruit 
  • Occasionally, on Saturday mornings, I will make pancakes
  • And, on rare occasions, we will have Toaster Strudels and Yogurt, like we did on our first day back to school this year.

Here is my favorite Blueberry Muffin recipe. They are low in sugar, and freeze very well.


BLUEBERRY MUFFINS
2 and 2/3 cups unbleached flour (or do half whole wheat)
1 and 1/2 cups oats (Quick Oats or Old Fashioned)
2/3 cup white sugar
4 tsp. baking powder
1/2 tsp. salt
2 eggs
1 and 1/2 cups milk (your choice)
1/2 cup oil (your choice, I use Canola)
2 cups fresh or frozen blueberries 
(Raspberries or Blackberries would work, too)

Directions:  Preheat oven to 375 degrees F. Line 2 muffin pans with paper liners. Mix ingredients together until combined, then fold in the blueberries. Spoon batter into prepared muffin tins. Bake for about 20 minutes, or until toothpick inserted in center of muffin comes out clean. 

Makes 2 dozen


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