Latest Recipes
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Easy Falafel with Tzatziki
With a mild savory taste, these delicious dippers a great way to introduce your kids to new flavors in their lunchbox.
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Sunflower Butter and Fresh Berry Wraps
This quick and simple kid-friendly lunch recipe can be made in a flash and is sure to please your little berry lovers.
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Rainbow Pasta Salad
Mix in some veggie goodness and peep the pretty colors of this vibrant pasta salad featuring every kid’s favorite: noodles!
Ingredients
Makes servings
1 ¼ CUPS WELL-SHAKEN BUTTERMILK
¼ CUP PURE MAPLE SYRUP
5 TABLESPOONS UNSALTED BUTTER, MELTED AND COOLED
1 LARGE EGG
1 TEASPOON PURE VANILLA EXTRACT
1 ⅓ CUPS OLD-FASHIONED ROLLED OATS
1 CUP PLUS 2 TABLESPOONS WHOLE WHEAT PASTRY FLOUR, SPOONED AND LEVELED
1 TEASPOON BAKING SODA
½ TEASPOON FINE SEA SALT
¼ TEASPOON GROUND CINNAMON
½ CUP DRIED WILD BLUEBERRIES OR RAISINS
ROLLED OATS AND TURBINADO SUGAR, FOR SPRINKLING (OPTIONAL)
Muffins are a great option for busy mornings, but we’ve all heard the horror stories of muffins that are really more of a cupcake than a nutritious breakfast. However these muffins, from Shauna Sever’s new book Real Sweet, are like a cross between a good bowl of oatmeal and a hearty stack of whole-grain pancakes.
Reprinted with permission from REAL SWEET: More Than 80 Crave-Worthy Treats Made with Natural Sugars by Shauna Sever. Copyright HarperCollins Publishers.
Directions
1. In a large bowl, whisk together the buttermilk, maple syrup, butter, egg, and vanilla extract. Whisk in the oats. Set aside to soak for at least 40 minutes (or up to overnight in the refrigerator).
2. Position a rack in the center of the oven and preheat the oven to 425. Spray a 12-cup muffin tin with nonstick cooking spray.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Add the blueberries and stir them into the dry ingredients with your fingertips, breaking up any clumps of berries that may have formed.
4. When the oat mixture is finished soaking, gently fold in the dry ingredients with a flexible spatula, using as few strokes as possible to get the job done—it’s better to see a few streaks of flour here and there than to risk over mixing.
5. Using a standard-size ice cream scoop, portion the batter out into the prepared muffin tin. Sprinkle the tops with an extra bit of oats and sugar. Bake until the muffins are golden and a toothpick inserted in the center of the muffins comes out clean, about 15 minutes.
6. Let the muffins cool in the pan just for a minute or two until you can safely handle them, and tilt them out of their cups to cool. Serve slightly warm or at room temperature.
