Sadly this isn’t the case in my household. Spouse rarely eats breakfast. He’s either getting up and ready for work and in too much of a rush, or otherwise having a well deserved lie-in on the weekend. This means on weekends he ends up feeling hungry and eating something right before the kids lunchtime. Which means they want some. Which means they don’t eat their lunch. All together now….aaarrrgghhh!
I always make sure my kids eat breakfast. And I never rush them. Breakfast intake seems to be inversely proportional to tantrum output. So this is the one meal of the day where I allow a wide choice. Toast, with cheese? Melted? You’ve got it! Pancakes? Cereal from a selection with added fresh fruit. Yoghurt? Freshly made smoothie? Of course darling! With bamboozle berries hand picked by virgins fed only on sparrows eggs? OK that might be pushing it a little too far.
My breakfast intake on the other hand is dismal. Mornings are always that crazy rush-rush-rush-get-out-the-door time of day. My toddler is at nursery 3 days a week. He has breakfast there, which means I don’t get to sit down and eat with him. So I have come up with a crafty solution. On one of the days a week that I have him with me, we bake a big batch of muffins. I freeze them in big ziplock bag and on school mornings bung two in the microwave for a minute, split and butter (I’m currently using a dairy/soya free spread but more on that another day), close the muffin back up and take them with me in the car to munch on the school run. Breakfast in 90 seconds….done!
I try to make the muffins fairly healthy incorporating fruit or veg, replacing any butter with either a low calorie light oil or even better a zero fat home made apple sauce and I dump the sugar. Add mashed banana and it’ll really up the sweetness. Fruit is still sugar but at least its marginally healthier than the refined kind we all like in our tea. My favourite at the moment are courgette/marrow/zuchinni raisin and oatbran muffins. Banana and apricot are another firm favourite. And Jamie Oliver’s butternut muffins are pretty tasty too, sans the naughty frosting and with the sugar halved.
Courgette muffin recipe:
220g self raising flour, half white, half whole wheat
100 g brown sugar
1 teaspoon mixed spice
½ teaspoon cinnamon
½ teaspoon ground ginger
½ teaspoon baking powder
200ml milk (I use almond milk but the ordinary cow kind is just fine)
80ml light oil (you can use olive oil but its apparently loaded with calories so I use a light sunflower oil)
1 large beaten egg
A big handful of raisins
A tablespoon of Oatbran and brown Demerera sugar mixed together. (Just the oatbran on its own is fine too if you’re really keen to cut the sugar)
120g grated courgette. Grate a largish courgette. I like to grate mine on the chunky setting but you might prefer it finely grated. Grate straight into a bowl on your scales and stop when you have roughly 120g
Preheat oven to 170 degrees C (160 on a fan oven).
Line your muffin tin with cases or lightly flour your silicone muffin cases. (I use the silicone kind)
Sieve the flours, baking powder and spices together. Add the bran that didn’t make it through the sieve and the 100g brown sugar.
Beat your egg into your milk, add the oil and stir in the grated courgette and then quickly stir through your big handful of raisins.
Pour the wet into the dry, lightly mix together (don’t over mix).
Fill your muffin cases roughly 3/4 full and sprinkle with demerera sugar and oatbran mix on the top.
Bake for roughly 25 minutes. An inserted toothpick should come out clean. If not, bake for another 5 minutes.
Leave in the tin/cases for 10 minutes to cool. Then tip out. Don’t tip them out too early or they tend to break. Leave to cool completely before freezing.
Don’t forget to eat a couple nice and hot straight out the oven! You deserve a treat for all your hard work.