So I have now been on summer break for all of two weeks. It has been heavenly! I have been having a blast with my baby and my nephew, who I watch two days a week. Here is a little taste of our adventures thus far :).
I took the kids to a local historical farm. A little walk into the past plus snack and a story make for a fun day!
We have been working in our garden. Avery is quite the little garden gnome! She loves to help “water” the plants/seeds.
Trips to the local zoo are a weekly occurrence. Makes for a nice long nap time :).
We have also had some really good “art” time. Got to love finger paint and sidewalk chalk!
I have also have had a lot of time to bake (my favorite pastime). My favorite so far are these Raspberry Yogurt Muffins.
They are delicious and super easy. Here is the recipe…
What you will need:
3 cups of AP flour (I used half whole wheat, half AP)
2 1/2 cups of oatmeal (old-fashioned kind)
2 tsp baking powder
1 tsp of baking soda
1/2 tsp salt
3/4 cup canola oil
1 cup of brown sugar
3 large eggs
2 cups of plain yogurt
2 cups of frozen raspberries
Preheat the oven to 400F. In a large bowl beat the oil and sugar, then add eggs one at a time, beating after each until creamy and thick. In a separate bowl whisk together the dry ingredients. Add the dry ingredients to the oil/sugar mix in halves. Stir in the yogurt and raspberries. Fill to the top of (this will give you the large muffin tops!) paper-lined or buttered muffin tins. Bake for 20-25 minutes. Allow to cool on a wire rack. This makes about 20 muffins. The kids love these, and so does the rest of the family! A perfect summer breakfast treat!
Hope you are having a lovely start to summer!
Go and Create!