We aren't super healthy eaters here, but that being said I did set out at the beginning of this school year with the goal of not giving my children processed snacks in their school lunches. I really didn't think I would make it this far into the year and still stay true to my goal. So far, I am happy to say that not a single 'Little Debbie' cake has made it into their lunches!
I attribute this achievement to this little recipe I'm going to share with you today! These yummy pumpkin muffins are a favorite around here and the recipe makes 3 dozen. {Until I got a new pan at Christmas I would bake two dozen first then reuse a pan to do my last dozen}.
To stay on my goal I usually have to bake once a week. {In the summer, prior to the school year I had a bunch of things pre~made in my freezer but have long since burned through that!} Cookies don't last as long because I put 2 in a bag and with 4 kids two dozen doesn't go that far! These muffins are perfect and last us a while!
Here's the recipe:
First, mix the wet ingredients along with the sugar until smooth.
Next, add the dry ingredients and again mix until smooth.
Fold in your chocolate chips.
Fill your muffin cups about 2/3~3/4 full.
Bake for 16-18 minutes at 400 degrees. Let cool and enjoy!
To freeze I individually wrap them in plastic wrap and throw them in the top drawer of the freezer. When I'm making a school lunch I throw them in their lunch bag and by noon they are thawed.
I'm sharing these here:
Not Just a Housewife
DIY by Design
The Shabby Creek Cottage
Between naps on the porch
i should be mopping the floor
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