Summer Time Fun

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 :).

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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!

 

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We have been working in our garden.  Avery is quite the little garden gnome!  She loves to help “water” the plants/seeds.

 

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Trips to the local zoo are a weekly occurrence.  Makes for a nice long nap time :).

 

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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.

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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!

Rachel

 

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