While most people (including myself) would prefer to sleep in on a Saturday morning, once a month KG and I do something special. We cook breakfast for KJ and Daddy. Usually we don’t get too fancy, but I do like to cook from scratch on those mornings.
There is just something about making food from scratch with my 6 year old helping me along the way, it’s beautiful. She’s so captivated by it all, drinking up the knowledge and more importantly the love. This is our time and as we have precious little of it any more, we cherish it all the more. There is no fussing or back talk (from either of us), only four hands, two very small-two large, working in harmony.
KG like to help with everything, from the coffee that I must consume before forging ahead with the morning’s plans to the table setting and note writing (another small tradition). She’s so intoxicated by the smells and the attention that she doesn’t notice the small lessons I slip into our conversation. I subtley remind her of the Maker of the blueberry or intertwine a Bible story into our cooking. We talk about fractions and how many 1/4 cups make a whole or two cups.
These are the precious moments I take with me when the girls are screaming at each other over who’s Barbie needs the purple cocktail dress the most.
Image courtesy of Wellsphere
One of our favorite breakfast recipes is the classic blueberry muffin, but you see, the key is lots of blueberries.
Ingredients
- 1/2 cup butter, cut into 3 equal pieces
- 2 cups flour
- 1/2 cup plus two teaspoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 egg
- 3/4 teaspoon vanilla extract
- 1 cup blueberries (fresh if possible) rinsed and dried
- 2 teaspoons cinnamon
Directions
- Preheat oven to 375. Put paper liners in 12 muffin cups.
- Melt the butter pieces over medium heat. Stir until melted, 1-2 minutes. Set Aside.
- Mix flour, 1/2 cup sugar, baking powder, and salt.
- In a small mixing bowl, combine milk, egg, and vanilla. Beat until well blended with fork.
- Add the milk mixture, melted butter, and blueberries to the flour mixture. Using a rubber spatula, stir gently until the ingredients are blended. Do not overmix.
- Spoon equal amounts into muffin cups.
- Mix cinnamon and sugar, sprinkle the mixture evenly over the muffin tops.
- Bake 18-20, or until tops have risen and are golden brown.
This recipe is based off of one we read in a Williams-Sonama Kids Cookbook. We have made these many times and it’s always a huge hit. Serve with some orange juice and bacon, and you’ve got a fabulous breakfast!
For more WFMW recipes check out We are THAT Family’s recipe edition
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This entry was posted on Tuesday, June 30th, 2009 at 8:03 pm and is filed under Impact Living, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.
admin July 1st, 2009 at 6:30 am
We are huge fans of blueberries around this house. We started putting cinnamon on top to give it a little extra flavor and loved it…it just gives it that extra something.