This week is going to be a little crazy for us since all three boys have swim lessons starting Tuesday. I decided to survive this schedule change it is going to require some planning ahead. Our biggest issues are dinner and breakfast. The boys will be eating their dinner at the gym twice a week while I work out and then they will have swim lessons. As for breakfast, Jack tends to sleep a little later the morning after swim so it will need to be portable to eat while walking to the bus.
Sometimes I wonder how people have their kids in so many activities. Just this one activity disrupts our schedule. With lessons starting at 6:30 it is very difficult to have a family dinner, impossible for us since my husband is not home early enough to eat AND get to lessons. Call me crazy, but I really object to my kids eating their meals in the car. I am even lucky since all of my kids are doing the same activity at the same time. I am really dreading the day that changes!
I made these muffins over the weekend so that I can freeze them and have a quick and portable breakfast ready for Jack in case he sleeps in a little. He will need all the sleep he can get. With white whole wheat flour and nonfat yogurt in the muffins I don’t have to feel too guilty about letting the kids eat these in the morning. Add a spoon of peanut butter (their favorite!) for protein and some milk and we are good to go.
You can’t even tell it is wheat flour which is a plus sometimes with kids. Since I couldn’t remember if the boys have had figs or not I added some mini chocolate chips to distract them a little! It must have worked because all three boys said they loved the muffins, hubby too. I hope you enjoy them as much as we do.
Hazelnut Chocolate Fig Muffins
2 c. white whole wheat flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. dried figs, chopped
1/2 c. hazelnuts, chopped
1/2 c. mini chocolate chips
1 c. nonfat vanilla yogurt
1/2 c. buttermilk
1/2 c. turbinado sugar, extra for tops if desired
Preheat oven to 375 degrees and line or grease a muffin tin. Combine the flour, baking powder, baking soda, salt, figs, nuts and chocolate chips in a bowl. In another bowl whisk together the egg, yogurt, buttermilk and sugar. Add the liquid ingredients to the dry ingredients and stir until just combined, do not overmix. Fill the muffin pan, sprinkle the tops with turbinado sugar if desired and bake for 20-25 minutes.
Yields one dozen