Do your kids come home from school starving?
Mine do. And it’s not pretty.
For my kids, hungry = grouchy. So I try to have something ready for my oldest when he gets off the bus so he can eat right away. For my daughter, I usually pack up a snack or smoothie and have it waiting in the car when I pick her up.
I made some chocolatey chip mini-muffins for them yesterday but swapped out the cow’s milk for almond milk. My kids can never tell the difference and it’s a lot better for them so why not? I had a lot of muffins leftover so I put some in Cam’s lunch today. I thought she might be getting tired of sandwiches so this should be a nice treat.
She also has clementines and strawberries in the top section, chicken and mozzarella cheese rolls ups and Annie’s bunny crackers in the middle section.
Chocolatey Chip Muffins:
1 cup all-purpose flour
1/2 cup sugar
2 tbsp cocoa powder
1/2 tsp baking soda
1/4 tsp baking powder
1/8 tsp salt
1/4 cup sour cream or yogurt – Use whatever you have in the fridge. Both are equally good.
1/2 cup milk – Cow, almond, soy – whatever.
1 tbsp vegetable oil
1 egg
handful of chocolate chips
Directions:
Preheat oven to 350.
Grease a mini muffin tin or drop in liners.
Whisk together all dry ingredients (flour, sugar, baking powder, baking soda, cocoa powder, salt) in large bowl.
In a separate bowl, whisk together remaining wet ingredients until combined and pour into dry ingredients.
Stir just until combined then fold in chocolate chips. Be careful not to over-mix.
Fill cups in a mini muffin tin 2/3 full and bake for approximately 10 minutes. The tops should spring back when you press them lightly.
*I used vanilla almond milk this time but if I use regular milk, I like to add 1/2 tsp of vanilla extract.
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