I’m a morning person.
Always have been.
Well, to be fair, my mom would not have described me as an “easy to wake up in the morning” kid. I could sleep right through those old-school clanging alarms from the 70’s. but it was nothing a tablespoon full of water couldn’t cure
Mornings just seem to be more productive for me, and I’m quite sure it has to do with breakfast and coffee. I mean, what’s not to love about the combination of those two? Regardless of the time of day!
Enjoying four seasons in Kentucky has been great, but we have found that it takes a lot more energy to drag ourselves out of a toasty warm bed on these increasingly cool mornings. Add to that the fact that teenagers and mornings really do not co-exist, and you’ve got an impending disaster on your hands . I want them to have a good breakfast to start their day and we enjoy the time with them in the mornings, even if conversation isn’t flowing freely some days.
Needless to say, I needed a way to make those Oops I just hit snooze for the third time and I really need a shower before I get breakfast on the table in 37 minutes days flow a bit easier. Enter breakfast mixes.
I gathered up some of our favorite recipes, various large containers and a calculator to figure out how many “batches” would fit in each container. With the math part over, I filled each container with as many batches of the dry ingredients as possible and wrote out a little card of wet ingredients to add and instructions. I usually include mixes for: pancakes and waffles, biscuits, French breakfast puffs, banana chip muffins, pizza dough and white bread.
At least once a week someone mixes up several batches of waffle batter and we store it in a pitcher in the fridge. With three teenagers and all their friends, it rarely goes bad before we use it all up.
I love that …it saves money, I know the ingredients, its easy to make in the morning, it’s a healthier option, it makes mornings less stressful and so much more enjoyable and it’s an opportunity to redeem the day before it even really gets started.
One of our favorite recipes is a slight adaptation of Grandma Moore’s banana bread recipe. We have switched out the walnuts for chocolate chips and made the bread into muffins.
GRANDMA MOORE’S BANANA MUFFINS
3 ripe bananas
1 unbeaten egg
2/3 cup sugar
2 Tbsp honey or maple syrup
2 tsp. vegetable oil
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp salt
1c. walnuts (or chocolate chips)
Preheat oven to 370 degrees Mix all ingredients together. Fill greased muffin tins to 2/3 full and bake for 15-17 minutes, until they are golden on top and a toothpick comes out clean.
We usually serve them with fresh fruit and poached eggs. The leftovers live in the cake stand, until they are snatched up for a lunch bag or after school snack.